The best pumpkin soup I’ve ever had has always been my Mum’s. One day, I’d had enough & I begged her for the recipe. So here it is!
This is one of those recipes you need to wing and taste as you go.
So here is my version of my mums version of another recipe or something.
- 1 x large kent pumpkin
- 6 x white potatoes
- Chicken Stock cubes
- Stock meat for stock base – cooked ham works well!
- Sour cream or yogurt for serving
- Take a large soup pot, fill it half way with water, bring to boil
- Add 6 or so stock cubes & stock ingredients. I use whatever I have in the freezer, this batch I had some frozen Christmas ham that worked a treat
- Simmer meat & cubes for as long as you can, an hour is ideal
- Strain stock into another pot or bowl – keep the stock, throw away the meat.
- Return stock to stove & bring to boil
- Chop potatoes into quarters
- Add potatoes to boiling water, bring heat to high to cook the potatoes
- Remove pumpkin skin & chop pumpkin
- Add pumpkin to the pot, boil for about ten minutes.
- In a blender, add a couple of spoonfulls of paprika and a slice of butter.
- Using a ladle transfer portions of potato, pumpkin and stock
- All of the soup wont fit in one blend, so don’t overfill it!
- Blend until you’re happy with the consistency, adding more stock or more vegetables to suit the texture.
- Pour the first batch into a bowl & continue to blend more stock/vegetables with paprika and butter until it’s all blended.
- Combine in a bowl
- Serve with sourcream, a sprinkle of paprika and some coriander for decoration!
- Enjoy with best of friends