Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Cut the squash in half and remove the seeds, reserving these for later. I absolutely love pumpkin and this soup brings out so much flavour by roasting rather than boiling the squash. Chickpea and pumpkin soup. 9. This is a simplified version of a pumpkin soup I love to make. In the meantime place the water and crumbled stock cubes into … A lovely, warming butternut squash soup from Mary Berry. https://www.greatbritishchefs.com/recipes/easy-pumpkin-soup-recipe Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. Put all the ingredients except the orange in a large saucepan and bring to the boil. Delia's Pumpkin Pie recipe. Mary Berry's Absolute Favourites; My Greatest Dishes; Nigella Bites; Rachel Khoo's Simple Pleasures; Chefs; Competitions; Search for recipes Advanced Search. For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan. Just like pumpkins themselves at this time of year, you can’t turn without seeing one. A lot of people turn up their nose at the sound of pumpkin in a soup, but it has a great flavor and creamy texture. Switch the Parmesan for a vegetarian equivalent if you'd like. This is an excellent recipe for pumpkin soup! Michelle lives in London with her husband, son, and cat named Pumpkin. A Yes it does. Allow the cooked soup to cool to room temperature then transfer to freezer bags or suitable containers. Reheat in a pan until piping hot. Read about our approach to external linking. Many of these can be made in your Instant Pot or slow cooker , and most of them are also healthy soup recipes , so you can polish off a bowl (or two) without a bit of guilt. Freeze for up to 3 months. Pumpkin soup in a pumpkin Soup Serves 4 2h 40 min Velvety, rich and comforting pumpkin soup served in a hollowed-out pumpkin. If mixing the soup this way return the blended soup to a clean saucepan in batches and bring back to the boil, remove from the heat before adding the cream. Add the chestnuts and the onion and fry gently for about 15 minutes. Velvety, rich and comforting pumpkin soup served in a hollowed-out pumpkin. Serve with a dollop of cream and crusty bread. © 2020 Discovery or its subsidiaries and affiliates. Place pumpkin on a baking sheet, drizzle with … Great recipe for Pumpkin Soup. Unlike pumpkin, butternut squash are available all year. Add the hazelnuts to a large soup pot over medium heat and cook, stirring frequently, until fragrant, … Add half the oil and salt … Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Delia's Pumpkin Pie recipe. Add onion. The cooked soup will last for approximately 4-5 days if kept covered in the fridge. Published: 19:03 EST, 6 February 2016 ... Reese Witherspoon jokes that her blood type is 'basically pumpkin … Use butternut squash when pumpkin is … The lovely thing about pumpkin is that it has a really velvety texture in soup, and if it's oven-roasted before you add it to the soup, it gives an unusual nuttiness to the flavour. Add the butternut squash and vegetable stock, and bring to a simmer. Even kids will eat this soup! Return to the heat to warm through and serve hot with crusty bread. Drizzle over the honey, if using, 5 minutes before the end of cooking. **Blending. If you use a food blender be careful with the hot soup, only fill the blender halfway to avoid the soup exploding out of the top of the blender and scalding yourself. If you use a food blender be careful with the hot soup, only fill the blender halfway to avoid the soup exploding out of the top of the blender and scalding yourself. Drizzle with a little oil and roast in a hot oven until nice and soft. Put the pumpkin flesh into a food processor and whiz for 30sec until almost smooth. Produce. Nov 27, 2017 - This easy butternut squash soup recipe is completely dairy-free! 4. https://www.delish.com/cooking/recipe-ideas/a21950863/easy-pumpkin-soup See more Autumnal batch cooking recipes (20), See more butternut squash recipes (149). → Michelle Ordever 1.4k. Advanced Search. However, depending on what you have in your pantry or refrigerator, you can make some simple changes to suit your family. Recipe by BBC Food. If you don't have pumpkin you can use squash instead. There are so many pumpkin and carrot soup recipes around, that to stand out, they’ve got to be something special. SERVES 6. Puree in a food processor or blender or push through a sieve. Heat oil in a saucepan over medium-high heat. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. Mary Berry Foolproof ... Roasted butternut squash soup By Mary Berry. Add chunks of pumpkin, stock, juice, zest and sugar. Method. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. INSTRUCTIONS. If there are no children about, you could add a dash of sherry at the end of cooking. 1 tbsp Clear honey. Just before serving, add little cubes of quick melting cheese like Gruyere or, if you're lucky enough to get it, Fontina. An immersion blender makes quick work of this simple, hearty soup… Discard seeds or reserve for another use. Return to saucepan, add sliced orange and reheat gently for 10 minutes. This serving dish is a great child-pleaser. Roast in the oven for 40–45 minutes, or until tender and tinged brown. Roasting them first in the oven means that you don’t have to tackle removing the tough skin, and it fills the kitchen with a delicious aroma! Instructions. Divide soup among 4 soup bowls and serve immediately. If mixing the soup this way return the blended soup to a clean saucepan in batches and bring back to the boil, remove from the heat before adding the cream. 1 1/2 kg Butternut squash. Melt the butter in a large saucepan, and fry the onion until softened. Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. Fresh pumpkin is roasted with onion and shiitake mushrooms, then puréed to make a creamy (but cream-free!) For more information, visit recipes.com.au. Difficulty. And this one is. Butternut Squash Soup. Delicious, nutritious and easy to make. She thinks up the ideas so you don’t have to! Divide soup among 4 soup bowls and serve immediately. Drizzle with olive oil. Shaped like a large peanut, they have a sweet orange flesh. Freezes well Add the thyme leaves and garlic, and cook for another minute. This easy butternut squash soup recipe is completely dairy-free! Once simmering, turn the heat to … In a roasting tin, toss the pumpkin, garlic, shallot, chilli, spices and coriander stalks in a drizzle of oil. Q Does the butter really need to be cold?. Shaped like a large peanut, they have a sweet orange flesh. Tip into a large roasting tin and spread out to form a single layer. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. It has added red pepper and ginger, and is deliciously smooth. Cook slowly for 3 minutes or until onion has softened but not coloured. Add chunks of pumpkin, stock, juice, zest and sugar. This serving dish is a great child-pleaser. Delia's Roasted Pumpkin Soup with Melting Cheese recipe. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. 2 tablespoons olive oil. Vegetable soup freezes brilliantly. If there are no children about, you could add a dash of sherry at the end of cooking. Heat the oven to 200°C/180°C fan/gas 6. The soup can be vegan if you leave out the honey or replace with a vegan friendly sweetener. It's richer than shortcrust, but very crisp, and the eggs give it a shortbread quality. Top tip for making Pumpkin and orange soup Top tip: Try adding 1tsp of mild curry paste to the vegetables before cooking for a hint of spice. All rights reserved. Saute onion g ently in butter in a large saucepan until transparent. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Add the pumpkin, garlic, lime peel, fish sauce and vegetable stock and bring to the boil. Place your pumpkin, carrots and onions in a roasting tin. Method. 10 slices pancetta, cut into 1/2-inch (1 centimetre) pieces, About 2 3/4 pints (1 1/2 litres) chicken stock, Sign up for the Recipe of the Day Newsletter Privacy Policy, Butternut Squash Soup with Maple Sour Cream, Preheat the oven to 400 degrees F. (200 degrees C/Gas 6). Thaw overnight in the fridge before reheating over medium heat. Simmer 20-25 minutes until cooked. Cover and simmer gently on the hob for 20-25 mins or until all the vegetables are very tender. Nuts can sometimes be added; here there are toasted pecans, although walnuts or hazelnuts can be used, or the pastry can be made without nuts if you prefer. Heat a little oil in a large pan and fry the pancetta with half the sage leaves. 10 mins. Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare. The pumpkin soup version I’ve listed below is pretty basic – easy and tasty. If covered and chilled in the fridge, this dish can be made up to 3 days ahead. A deliciously rich pumpkin soup. It's richer than shortcrust, but very crisp, and the eggs give it a shortbread quality. Puree in a food processor or blender or push through a sieve. So easy! Preheat the oven to 400 degrees F. Line a baking sheet with a silpat mat or parchment paper. Cut the squash in half and remove the seeds, reserving these for later. If you grow your own, use young butternut squash as they are easier to peel. If you save the pumpkin seeds, you can roast then in the oven and use as a topping as well as croutons. SERVES 6. Make the soup up to 3 days in advance, cover and chill. They're packed with seasonal flavor, are easy to make, and will fill your house with happiness and warmth. Drizzle with a little oil and roast in a hot oven until nice and soft. Bring to a boil, reduce heat to low, … Preheat the oven to 200C/180C Fan/Gas 6. 2 Carrots, medium. Soup recipes. Use any pumpkin or squash you like. When the squash is ready, add to the pan with the hot stock. Q What if I’ve run out of self-raising flour?. Turn the heat down and simmer for 15 minutes, covered, until pumpkin is soft when poked with a knife. Nuts can sometimes be added; here there are toasted pecans, although walnuts or hazelnuts can be used, or the pastry can be made without nuts if you prefer. Saute onion g ently in butter in a large saucepan until transparent. For a change of texture, I keep a few pieces of the roasted squash back, cut them into little cubes, then stir them into the puréed soup when reheating. The ubiquitous field pumpkin—which is the most common variety used in carving jack-o'-lanterns—has watery, stringy flesh, and isn't recommended for eating. 3 garlic … Condiments. Unlike pumpkin, butternut squash are available all year. Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. Discard seeds or reserve for another use. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. soup. This recipe uses another version of shortcrust pastry that is used for sweet open-faced flans and tarts. Bake in a preheated oven for 40 minutes, until soft but not charred. Whether you're choosing to bake a classic pumpkin pie or simmering a large pot of pumpkin soup, you'll want to ask for sugar pumpkins or cheese pumpkins at a local market. And you know what? Season well with salt and pepper and gently sauté over a low heat for around 10-15 minutes until … Related soup: Try this chicken and sweetcorn soup, there is just something that warms your soul about chicken and corn combined in a great soup.. This recipe uses another version of shortcrust pastry that is used for sweet open-faced flans and tarts. These pumpkin soup recipes are like the ultimate experience of fall. Butternut Squash Soup. Return to saucepan, add sliced orange and reheat gently for 10 minutes. Cook Time. 20 mins. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil. They’re virtually throwing themselves at you. Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. She started The Purple Pumpkin Blog in 2011 and the idea behind the blog is simple - Cook, Create, Celebrate! 1 leek, halved lengthways, thinly sliced. Add the celery, garlic and spices and whiz again for 30sec. Roasting them first in the oven means that you don’t have to tackle removing the tough skin, and it fills the kitchen with a delicious aroma! https://www.greatbritishchefs.com/recipes/spiced-pumpkin-soup-recipe For a vegetable hit, our creamy pumpkin soup recipe is perfect for you. They’re mostly ignored too. Simmer 20-25 minutes until cooked. A few other FAQs. This can mean only one thing, soup season is upon us! https://thehappyfoodie.co.uk/recipes/the-ultimate-pumpkin-pie Serves. Pumpkin, carrots and onions are roasted, before being pureed with cooked potato, stock and double cream. Remove half the mixture and blend until smooth, then pour back into the pan. Cover with the stock and bring to the boil. Heat the oil in a heavy-based pan and add the onion, garlic, celery and carrot. Creamy Pumpkin Soup with Toasted Hazelnut Frico. Sometimes I replace the heavy whipping cream with 1/2 cup (or more) sour cream for a different twist. Preheat oven to 220 C / Gas 7. Recipes See more. I have been using it for about two years and my whole family loves it! Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Pumpkin Soup Recipe: Country Kitchen Oven Mit 37583, Country Kitchen Ceramic Spoon Rest 36841, Wicker Tray 30499 (available in shops early 2017) The nights are getting darker and there’s a chill in the air. Prep Time. DIRECTIONS. So for this recipe you’d need 2 cups of plain flour and 4 teaspoons of baking powder. COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. A You can make self-raising flour by adding one teaspoon of baking powder for every half a cup of plain flour. Michelle shares delicious recipes and creative ideas for all seasons, holidays, parties, & Disney! Switch the Parmesan for a … 1 Onion, large. Easy. INSTRUCTIONS. 5 cm Ginger, fresh root. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. It has added red pepper and ginger, and is deliciously smooth. We used delica pumpkin for the soup, prized for its orange flesh and sweet, buttery flavour. If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months. It’s available from Natoora at Ocado, Waitrose, farmer’s markets and good grocers. Baking & Spices. Pumpkin and carrot soup is everywhere. 9 ingredients. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper.