This is one of my favourite soups ever. The winter I discovered it, there was constantly a pot on the stove, it turned into an obsession!
Making soup is another one of those things I figured would be a big hassle, but actually isn’t at all. This one in particular comes together in the blink of an eye. It’s one of those recipes that yields great rewards for very little effort – you’ll be back on the couch, wrapped in your blanket cocoon, in no time flat.
The Only Pumpkin Soup Recipe You Will Ever Need
What you need:
2 tbsp olive oil
1 garlic clove, crushed
1 large brown onion, chopped
1 tbsp tomato paste
3 cups vege stock*
600g(ish) pumpkin, seeds & skin removed and chopped into chunks
1/3 cup walnuts or roast cashews, chopped into pieces
What to do:
Heat the olive oil briefly in a large saucepan over medium heat. Add garlic, cook 30 seconds, stirring constantly, then add onions. Cook 2-3 minutes, until onions begin to soften, stirring regularly.
Mix in the pumpkin, vege stock, walnuts and tomato paste. Bring to a simmer, cover and reduce heat to medium-low. Cook 15-20 minutes, until pumpkin is very tender.
Remove from heat and set aside, uncovered, for 5 minutes to cool a little before blending. Blend for 1 minute or so, then transfer the soup to a small saucepan and reheat for a couple of minutes over medium-low heat.
Serve with crusty bread or a side of roast potatoes for dipping.
* vege stock can be expensive if you don’t make your own – if you need to, you could cut the amount of stock in half and top it up with 1 1/2 cups of lightly salted water instead.