Smoky Pumpkin Soup

All the beach-ball size pumpkins arriving in the shops these past few weeks is a true sign that winter is just around the corner.  Whilst they seem the embodiment of autumn hygge I always feel a tinge of sadness that so many of these giant vegetables, brimful of goodness, will never be eaten; instead their fate is a Halloween lantern.   I’ve already rescued a few this autumn and have been sneaking them into all sorts of dishes!  Smaller pumpkins do tend to have more flavour but this recipe is perfect for those giant pumpkins, thanks to the addition of lots of warming spices, so go rescue one too!  This is delicious served with Roasted Garlic Cream.

1 red onion, finely chopped

1-2 tbsp. olive oil

5 cloves garlic (don’t remove papery skin)

350g pumpkin flesh (or carrots)

150g sweet potato, peeled & cubed

Generous pinch chilli flakes

Pinch of ground cloves

1 tsp. ground cinnamon

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. smoked paprika

800ml boiling water

2 tsps. white miso or bouillon powder

Fresh herbs (e.g. basil) finely chopped

Sea-salt & freshly ground black pepper

Toasted pumpkin seeds

Preheat the oven to 180°C.  Cut the pumpkin into wedges and place in a roasting tin; once the oven is at temperature, drizzle with a little olive oil and then spread the oil using a pastry brush so that all the pieces are lightly coated.  Pop in the oven and roast for 25 minutes or until the pumpkin cubes are soft.  Place the sweet potato cubes and garlic onto a separate baking tray, drizzle with oil and add these to the oven; roast for around 20 minutes.

Next, fry the onion over a gently heat until soft (around 7 minutes).  Lower the heat and add all the spices to the pan, stirring into the onion until everything is well-mixed.  Stir over the gentle heat for a couple of minutes allowing the spices to warm so the kitchen fills with their aroma!

Once cooked, add the pumpkin and sweet potato.  Peel the roasted garlic and add this too, along with the boiling water. Blend the miso (or bouillon) into 60ml of boiling water and stir until completely blended before adding to the pan.  Bring everything to the boil and then turn down to a simmer.  Whizz everything with a stick blender, adjust the seasoning to taste and then serve to bowls with fresh herbs and pumpkin seeds sprinkled on top.

Note on ingredients:

White miso – is made from soya beans, which have been fermented over several months to produce a complex, quite salty paste. I love using it in soups to bring depth to the other flavours and add a slight creaminess and sweetness. It is also great in dips, dressings and hummus.

2018-10-26T10:34:27+00:00October 22nd, 2018|Soups|