Sunday, 13 September 2009

Pumpkin Soup

This is a is a great way to use up all those extra veg in your garden or fridge. You'll need a soup stock which is easy to make by combining any types of veg. The more variety you use, the better flavour you'll get.

For the one pictured below I used those ropey outside bits of celery that no one ever seems to eat, courgette, carrot, green beans, onions (cooked in a tablespoon of olive oil), a red and a green bell pepper, and half a garlic bulb. Add in 1 teaspoon of pepper and 1 of salt, a teaspoon of marjoram, parsley and basil. Add water until it comes up to the top of your veg and bring to a boil. Once boiling turn down the heat and simmer until the veg are tender.
Now for the pumpkin or you can use butternut squash if you prefer.
Peel, de-seed and chop half a pumpkin and add it to your soup stock.

Once the pumpkin is cooked soft, turn off the heat and allow to cool for 10 minutes or more. Then blend till smooth. Add a block of feta or any other soft cheese and blend again.
Serve with fresh warm bread and a dollop of plain yogurt on top.
Sorry about the poor quality of the photos. My camera batteries ran out so I had to use my mobile phone for the photos.


  1. Hi Cait
    We love all things made with pumpkin and other squashes. Have you ever had pumpkin pie? Delish!