I suddenly realised the other day that our Halloween pumpkin was still kicking around the kitchen. Not literally of course — we haven’t been using it as an indoor football — but it was still sitting on the window-ledge; unloved and unused.
We’d bought two for All Hallows’ Eve and only carved one of them, so the other was patiently waiting for something exciting to happen to it.
Which, in the fullness of time, it did.
We used it to make the most delicious Spiced Pumpkin Soup.
This is a recipe that I’ve had for YEARS. I’ve no idea where it first came from — as my mum wrote it out for me when I went to university — and I’ve still got it, written on the same scrappy old piece of paper.
Now very much worse for wear with curled edges and soup splodges.
This is the perfect soup for this kind of year. Wholesome, hearty and the perfect way to use up those poor, leftover, Halloween pumpkins!
Here is the recipe.
How to make Spiced Pumpkin Soup
- 3-3.5lb of chopped, peeled pumpkin
- 1 tablespoon of vegetable oil
- 1 large onion, peeled and chopped
- 3 cloves of garlic
- 850ml of veg or chicken stock
- 425ml of milk — I usually use semi-skimmed
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- A tiny sprinkling of cayenne pepper to give it a little kick (or more if you like some heat)
- Freshly ground black pepper
- Sea salt to taste
- Cream to serve (this isn’t 100% necessary but it looks nice and tastes delicious)
Super simple. Just cook off the onion and the garlic in the oil, until they’re translucent, then add the spices and the pumpkin.
Give it all a stir, then add the stock. Bring to the boil then simmer until the pumpkin is soft — I usually wait around 20 minutes or so — then add the milk.
Don’t get hung up about the brown scum that forms on the top at this stage — this is a combination of the spices and the milk — it looks pretty vile but it will soon go when the soup is blitzed up.
After the milk has come to the boil, simmer for a couple more minutes, then use a hand blender to whizz it all together. Be careful — the soup is like hot lava at this stage and I’ve been splashed a couple of times (NB – it probably would be prudent to leave it to cool before blitzing but I’m generally too hungry and don’t have the patience to wait)!
When the soup is all silky and smooth — and you’ve blended all the ingredients together — season to taste, then ladle into bowls.
Serve with a dash of double cream and some lovely crusty bread.
A little tip — if you serve the soup in lovely bowls it tastes even nicer ;)
The gorgeous crocks in my photos are from Duckydora.
It’s a family run business, founded by two sisters — Sally and Judith — who have created a fab range of homeware; everything from tactile pottery to charming textiles.
There are currently three striking designs — Amalfi, Florence and Sienna — in various colour-ways, that weave their way throughout the products on their website.
Duckydora produce a lovely range of textiles —British made — everything from coasters and placemats to garden accessories and oilcloth bags. Plus coordinating, hand painted, pottery; mugs, dinner sets and storage jars, to name a few.
They also sell stunning wooden artisan pieces like this beautiful olive wood board (the perfect partner for your crusty bread — and extra virgin olive oil for dipping).
I would say that the old Spiced Pumpkin Soup recipe is pretty hard to beat, although when it’s served in pretty bowls like this it’s a real winner.
The Sienna bowls and plates — plus the gorgeous handmade olive board — are all from Duckydora. Pop along to their website to see more of their lovely ranges and products.
All photos, thoughts and words, as ever, are my own.