Lashing rain from frequent storms makes it feel like Autumn is over. In Greek mythology, Autumn began when Persephone was abducted by Hades to be the Queen of the Underworld. In distress Persephone's mother, Demeter who was goddess of the harvest, caused all the crops on Earth to die until her daughter was allowed to return, marking spring.
I think maybe it is more to do with temperatures dropping and chlorophyll in leaves declining allowing us to see the other chemicals present but it's a nice story!
Regardless of its origins Autumn is when the mercury drops and we can think of soup. Lovely thick soup, warm chunky bread and melting butter. And if you have pumpkins stored in your Haxnicks Veg Sacks its time to get one out an warm up the advancing winter.
And what better ingredient than pumpkin? It is perfect for adding body and a creamy texture to soup. It is also low in saturated fat, very low in cholesterol and high in fibre not to mention it packs a punch in cold fighting super heroes like Vitamin C. An all round super food so here is my very simple to make take on the recipe.
Preparation: 30 – 35 minutes Cooking time: 45 – 55 minutes Serves: 6 – 8
2lbs (900g) pumpkins
2 medium sized onions
2 tbs olive oil
1 1/2 pints (700ml) stock
6 floz (150ml) double cream
Salt and pepper to taste
Sprig of parsley to decorate
- Chop and fry the onions gently with the olive oil in a pan large enough to take the entire soup.
- Deseed and chop the pumpkin into little chunks, add these to the frying pan. Cook gently stirring occasionally for a further 5 – 10 minutes.
- Add the stock, salt and pepper and bring to the boil for about 10 minutes.
- Add the cream and boil again.
- Now put the whole lot into the liquidiser and whizz until smooth.
- Serve with a few parsley leaves placed on top, hot, with delicious fresh bread on a cold winters day.
For a printable PDF click here Pumpkin Soup