Maybe it's just me, but I've never had much success with pumpkin. All the things I've tried - pies, soups, buns, look promising but usually taste bland and disappointing. Such a shame with three eager pumpkin carvers in the house. But my run of uninspiring offerings seems to have screeched to a halt with this FANTASTIC soup. The eldest had three helpings. That's how fantastic it is.
My mum found the recipe in a free local mag - the one that normally kicks around the kitchen for a few days before ending up in the recycling pile. I've fiddled with the recipe, because it appeared to make enough to feed an army, and I didn't have everything on the original list (again..)
1 onion chopped
150g carrots, peeled and chopped
1 sweet potato peeled and chopped
1 apple peeled and chopped
rind and juice of one orange
1 crushed garlic clove
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp paprika
1 tsp curry powder (more/less if you like)
500ml chicken/vegetable stock
Yes. I know. The pumpkin gets a lot of help...
So, in a large saucepan, gently saute the sweet potato, onions, carrots, apples and garlic in the melted butter for 10 minutes.
Add the spices (or leave them out if you prefer), and after a minute, empty in the pumpkin flesh and let it cook, with an occasional stir, for about another 10.
Grate the orange peel and add it along with the juice, plus the stock. Season.
Simmer gently for around 30 minutes.
Add more liquid if you like your soup thin, then blend until it's velvety smooth. Serve with a squirl of cream.