The classic pumpkin recipe, you can use most pumpkins for soup. Decorate with herbs chopped finely into oil, pumpkin seeds, croutons, a swirl of yoghurt or a grating of parmesan cheese. Serve with bread and you have a warming autumnal meal.
1large brown oniondiced
one medium pumpkinseeded, peeled, chopped roughly, approximately a kilo of flesh
1.5litres of vegetable stock
100mlof single cream
Salt and pepper to taste
Using a wide, tall, large saucepan, heat the oil then soften the onion. Add the pumpkin chunks, cooking until slightly golden on the edges. Then add the stock and mace. Cook for 15 minutes then use a hand blender or a table top blender to process the chunks into a soup. Add the single cream. Season to taste. Serve warm.
To make it vegan: replace the single cream with coconut milk. You can add a finely diced red chilli to add an exotic vibe to the soup.
What to drink with this soup: I'd choose a medium bodied red wine or a sherry to match this hearty soup.