From sweet to savoury, pumpkin – in all its guises – is oh so versatile and delicious. This pumpkin soup is perfect for chilly weather. It also makes a great Meatless Monday meal. And as always it is easy to make.
What you will need:
1/4 cup butter
1/4 cake flour
2 cups warm milk
2 cups vegetable/chicken stock
2 cups cooked and mashed pumpkin
1/3 cup cream
a pinch of ground ginger and ground cinnamon
salt and ground black pepper, to taste
This is how:
- Roast slices of pumpkin in the oven or air fryer until soft and caramelized. Remove the skin and mash the pumpkin.
- Melt the butter in a medium-sized pot and mix in the flour using a whisk. Fry the flour-mixture until foamy. Slowly add the warm milk in a thin stream, whisking to prevent lumps from forming. Once all the milk is added, stir in the stock and simmer for 5 minutes.
- Add the mashed pumpkin, spices and cream to the mixture, and season with salt and pepper.
- Pulse a few times with a stick blender if you prefer a smoother soup. If you are using a blender let die mixture cool down first.
- Serve hot with a dollop of cream or a few drops of olive oil. A sprinkle of toasted pumpkin seeds gives a nice crunch.
Enjoy!
xxx
