Sweet, Creamy Pumpkin Soup – fall in a delicious bowl.
Can you believe it’s nearly the end of October already and Halloween is rapidly approaching which means pumpkins, pumpkins and yes…you guessed it more pumpkins! So here is the perfect roast pumpkin soup for you all.
To be honest I make this soup more for my Wife and Son as my soup craving generally gravitates towards a chunkier more rustic type of soup but hey all to their own I guess. Even here in the south of Spain we can feel the chill setting in, especially in the evening and early morning so this heart-warming soup is the ideal weeknight topped with sour cream, pumpkin seeds and served with loads of buttered baguettes. Have you started drooling yet? I thought so!
You don’t need to stick to a single type of pumpkin here, go ahead and use any type of squash. Butternut and acorn squash would work beautifully in this soup. To extract maximum flavour from the vegetables I roast the whole lot before adding to the pot and cooking with stock and finally blending to a velvety consistency. For additional creaminess and to help thicken the pumpkin soup I also add a single potato. As for the other veg, I used carrot, celery and onion. I tend to stay away from peppers for this soup, everything tends to start tasting only of peppers if you do add them. As for herbs, some fresh parsley and thyme did wonders.
