Pesto and Halloumi Pancakes
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Pumpkin and carrot Soup
September 4, 2024
Serves
Prep Time
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As Autumn swings around again, thoughts of pumpkin recipes swirl around our heads and we ponder the best pumpkin soup recipe. So, if you’re looking for a healthy wholesome recipe that the whole family will love, this scrummy pumpkin and carrot soup makes a warming treat for bonfire night or a quick and simple lunchtime option which you can batch cook and freeze. If you don’t have pumpkins to hand, you can replace the pumpkin with butternut squash or sweet potato. But we hope you love this pumpkin soup recipe as much as we do.
Pumpkin and carrot Soup
Serves: 6-8 Prep Time: 30 mins Prep Time: 1 hr Prep Time: 1 hr 30 minsMethod
Step 1
Pre-heat the oven to 180°C
Step 2
Put the carrots, onion, chopped garlic, bay leaf, butter and half the olive oil into a large saucepan. Simmer over a medium heat until the vegetables are tender (but not browned). This should take approximately 8-10mins.
Step 3
Meanwhile, toss the pumpkin cubes with 1 tablespoon of olive oil and spread them on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelised.
Step 4
Add the chopped potato to the saucepan, stir and cook for a further 2–3 minutes. Pour in the chicken stock, season well with sea salt and freshly ground pepper, then bring to the boil. Once boiled, lower the heat to a gentle simmer, cover half of the saucepan with a lid, and cook for about 20 minutes.
Step 5
Once cooked, take the pumpkin cubes out of the oven, carefully transferring them to the saucepan. Stir and simmer for a further 10 mins.
Step 6
Remove the bay leaf and use a stick blender to blend the soup to a smooth consistency.
Step 7
Add your Trewithen clotted cream and taste, adding more salt and pepper to suit. If your pumpkin soup seems a little on the thick side, add more stock as required.
Step 8
Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds. Fry quickly until the seeds start to pop, but don’t let them char.
Step 9
Ladle the pumpkin soup into bowls and serve with a swirl of Cornish clotted cream and the toasted pumpkin seeds on top.
Step 10
Enjoy alongside a hunk of home baked bread with lashings of Cornish butter.
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Ingredients
- 2 carrots, peeled and diced
- 1 large diced onion (can be red or brown)
- 1 bay leaf
- 2 cloves of garlic
- 25g/1oz golden Cornish unsalted butter
- 2 tbsp olive oil
- 1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped
- 1 medium-sized Maris Piper potato, chopped
- 1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed
- 100ml/3½fl oz Trewithen clotted cream
- 3 tbsp pumpkin seeds to decorate
- Seasoning (to taste)
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