Pumpkin soup is the ultimate comfort dish to ever exist. Pumpkin’s golden colour and firm texture makes them perfect in soups!
Pumpkins are not just for the jack-o’-lanterns, make this delicious soup and do a halloween movie marathon night? Sounds like the perfect Halloween night!
INGREDIENTS
- 750 g-1 kg (1 ½ lb-2 lb) pumpkin
- 3 large potatoes, chopped
- 3 large tomatoes, halved and seeded
- 1 stalk lemon grass, white part only, bruised with the side of a large knife
- 1.2 litres chicken stock, vegetable stock or water
- 1 ½ tablespoons long-grain rice
- pinch of nutmeg
- 15 g (½ oz) unsalted butter, optional
- 3 tablespoons thick (double) cream
METHOD
- Cut a wide circle around the pumpkin stem using a small, sharp, pointed knife and remove the top. Using a large metal spoon, scrape the seeds from the pumpkin and discard, then either scrape as much flesh as possible from the pumpkin using the spoon or cut the pumpkin into wedges. Slice just inside the skin to release the flesh and chop it roughly.
- Place the pumpkin, potato, tomato and lemon grass into a large saucepan with the stock or water. Season with salt and black pepper to taste. Bring to the boil, then reduce the heat and simmer for 25-30 minutes, or until the potatoes are soft. Remove the lemon grass stalk and discard.
- While the soup is simmering, add the rice to a pan of boiling salted water and stir to the boil. Cook for about 12 minutes, or until tender. Drain the rice in a sieve and rinse under water. Set aside and leave to drain well.
- Transfer the soup to a blender or food processor and purée until smooth. Return the soup to a clean pan, add the nutmeg and adjust the seasoning. The soup should be thick, but still drinkable from a spoon. If the consistency seems too thick, add a little milk. Stir in the rice, butter and cream, then heat through. Pour into bowls and garnish with freshly ground black pepper and some herbs if desired.