Last weekend, I went on the annual Sweeney pumpkin patch trip. We found out around 5 years ago that there is a massive pumpkin patch near my dad’s house (he lives right next to the American base) – and ever since then, we have made plans to visit every single year.
Every year, we fill our boots with pumpkins; mainly to carve them and then chop them up straight after Halloween and feed to the birds. This year, I wanted to do something a bit different; ya know, mid pandemic and all.
I have been absolutely LOVING soup the past few weeks, there is nothing better than coming in from a cold blustery walk and settling down with some warm soup & buttered sourdough. *HEAVY on the sourdough may I add. Whilst I was eating said soup, it got me thinking – why haven’t I ever made anything from my pumpkins before?
Now before I get into it- this was a major experiment! Last week I made a chicken & garlic chowder and I kind of did the same thing this time round but added pumpkin to it. 10/10 if I do say so myself.
When gutting your pumpkin, you can roast the seeds and use in future salads etc!
You need to gut the pumpkin (as if you were carving it) then use a peeler to take the outer layer off.
Don’t waste much time chopping your veg neatly – it all gets blended in the long run anyway!
You can add chicken/meat. Boil meat with veg, take meat out once veg has simmered, blend veg to make soup & then pull apart meat with 2 forks and add back into soup at the end.
- 5 carrots (peeled & roughly chopped)
- 3 cloves garlic
- 1 onion (peeled & roughly chopped)
- Half of a small pumpkin (gutted, peeled & chopped into chunks)
- 1 tbsp of olive oil
- 1 Tbsp double cream
- 1 litre of stock (I used 1 chicken stock pot and 1 veg stock pot mixed together)
- 0.5 tsp dried tarragon
- 0.5 tsp dried thyme
Firstly, prepare your pumpkin. Set your oven to 200°. Cut a small pumpkin in half, take a spoon and scrape the flesh out. Take a peeler and peal the outer skin of the pumpkin. Chop the pumpkin into chunks, lay out on a baking tray, drizzle with oil and season lightly with salt and pepper. Roast the pumpkin for 30 minutes or until soft.
Whilst the pumpkin is roasting, cut your onion, garlic and carrot and fry on low-medium heat in a saucepan with a bit of oil until it starts to go soft. Once soft, add your tarragon, thyme and stock. Turn the heat up to medium-high and Simmer for around 40 minutes.
Take a stick blender (or blend in a normal blender- but make sure you leave to cool down if so!) and blend everything in the saucepan. Once blended, add the roasted pumpkin and blend again until smooth – at this point, you can add water to make the soup more liquid-like.
Drizzle with a tablespoon of double cream to serve, and top with cracked pepper, thyme & a sprinkle of tarragon.
Voila! So easy!