Nothing says winter to me more than a big bowl of pumpkin soup. Growing up this was a winter staple and still is today. I always found making soup to be somewhat intimidating and looking back I have no idea why. This one is super easy to put together and doesn't demand any attention while it is cooking. Making a big batch of soup at the start of the week is always a good idea in my opinion. Sometimes when I am busy working I don’t prioritise cooking myself a good lunch. Heating up a bowl of soup takes no time at all and fuels my body for a productive afternoon. I love topping my bowls of soup with some crumbled goats cheese or ricotta and some pepitas for texture.
RECIPE (serves 5)
½ large Butternut pumpkin, peeled, seeded and cut into large chunks
1 leek, chopped
2 carrots, peeled and chopped into large chunks
1 sweet potato, peeled and chopped into large chunks
4 cloves of garlic, peeled and left whole
¼ cup fresh sage leaves
¼ cup almonds
½ cup olive oil
Salt and pepper to taste
4 cups vegetable stock (I use four cups of water and two vegetable stock cubes)
1 cup goats cheese or ricotta (optional)
Place the pumpkin, leek, carrots, sweet potato, garlic, sage, almonds, olive oil and a sprinkle of salt and pepper in a large tray. Mix them all together with your hands.
Bake in a 180C oven uncovered for one hour or until the vegetables are completely cooked through and the leeks have caramelised and changed colour (a light brown).
Put the vegetable stock in a large pot over high heat and bring to a boil.
Add the cooked vegetables to the stock and give it a good mix.
Place the lid on the pot and allow to simmer for five minutes.
Take the lid off the pot and remove it from the heat.
Using a stick blender (immersion blender), blend the soup until it reaches your desired consistency (I like mine on the thicker side). If your soup is too thick, add a bit more stock.
Taste the soup for seasoning and adjust to your liking.
Place the soup into bowls and top with the cheese.
TIP: My mum used to always make some pasta (usually ditalini) and mix it with our soup. I can’t recommend doing this enough if you are really hungry and need something a bit more filling or are just craving some pasta.