I cannot believe that despite writing this blog for over 12 years, growing pumpkins and there being several references to making pumpkin soup that I have never actually written an entire post about making it. Nor have I added a recipe to the index.
Well, I am about to remedy that oversight.
We are still living in temporary accommodation but that has not stopped me preparing meals. The weather is cold and a bowl of piping hot soup is a welcome addition to the menu. I made cauliflower soup a few days ago and now it is time for some pumpkin soup. I bought a whole pumpkin from a nearby roadside stall for $7.
Whilst this may sound expensive it works out to less than 50c for a generous serve and is one of the best flavoured pumpkins I have had in a long time.
There is only one saucepan in our current accommodation so I only used half of the pumpkin.
The following recipe and method are my preference, however, you can adjust and modify according to your own tastes and circumstances.
The quantities are what I used but they are quite variable according to taste.
Half a large pumpkin
2 teaspoons oil
2 teaspoons balsamic syrup
2 medium onions, finely diced
3 teaspoons vegetable stock powder
1/2 teaspoon smoky paprika
Peel pumpkin, remove seeds and cut into large wedges. Place pumpkin in a large bowl. Combine a couple of teaspoons of oil and balsamic syrup and pour over the pumpkin. Toss until it is all coated with the mixture. There shouldn’t really be any excess – just enough to coat the pumpkin.
Place the pumpkin wedges in a single layer in the air-fryer and cook for 30 minutes at 190C. You may need to do several batches depending on the size of the air-fryer.
Finely dice 2 medium onions. Add a small amount of oil to a large saucepan or stockpot and saute the onions until soft. Add the pre-cooked pumpkin, water and seasoning. Simmer for 10 minutes then puree and adjust seasoning/liquid as required.
I use a stick blender to puree the soup, however, you could use a blender or food processor.
**WARNING** Whatever method you use to blend the soup you need to be very careful to avoids burns or scalding.
NOTE: The recipe for balsamic syrup is here.