This is a classic recipe that is everyone’s favorite. It is a simple, earthy soup, but so delicious and easy to make.
The pumpkin flavor becomes more intense by roasting the pumpkin before adding it to the pot. And if you have time to make your own stock, please do. It makes a world of difference! I have added a recipe for a simple chicken stock below. Make plenty and keep any leftover stock in the freezer for easy, future use. Enjoy!
- Yield: 4
- 500g roasted pumpkin (or 500g fresh pumpkin cut into 2cm cubes)
- 50g butter
- 1 medium yellow onion, roughly chopped
- 1 clove of garlic, minced
- 1 liter chicken or vegetable stock
- 150ml double cream
- salt and pepper
- chopped fresh parsley, spring onion or sage, to garnish
- Melt the butter in a stock-pan. Add the pumpkin, onion and garlic and stir to coat the veggies with the butter. Add a little salt and freshly ground black pepper. Partially cover the pan and let the vegetables sweat on low heat for about 15 minutes. Add the stock and let simmer for another 8-10 minutes, or until the vegetables are tender. Let cool slightly and puree the soup in a blender. Reheat if necessary and serve with the cream and some chopped herbs.
Use 1kg fresh pumpkin to get 500g roasted pumpkin
- Yield: Makes 4 liter of stock
- 2 tablespoons extra virgin olive oil
- 1 leek, chopped
- 1 large yellow onion, peeled and chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 6 sprigs of parsley
- 3 sprigs of thyme
- 1 bay leave
- 3kg stewing chicken parts
- 1 teaspoon black pepper corns
- 5 liter water
- salt to taste
- Heat the oil over medium heat in a large stockpot. Add the leek, onion, carrot and celery and let the vegetables sweat for 5 minutes for extra flavor. Add the chicken, parsley, thyme, bay leave, peppercorns and water. Slowly bring to the boil, reduce the heat and let simmer for 2 hours, regularly skimming of the scum that rises to the surface. Strain and discard the solids. Season the remaining stock with salt and refrigerate. Discard the layer of fat that has solidified on top of the stock. Use immediately or store in the freezer for up to 6 months.