A quick and easy soup to warm you on an autumnal day – I love how the colour matches the leaves on the trees! You can add your own twist to it by adding different herbs (such as a tablespoon of rosemary or sage) or spices (a couple of teaspoons of chilli or ginger for example) depending on what’s to hand.
This soup freezes for a couple of months so you can make a batch to whip out after a particularly cold walk, or for an easy supper.
- 3 tbsp vegetable oil
- 2 onions, chopped
- 1 medium pumpkin peeled, deseeded and diced
- 1-litre hot stock or water
1. Heat the oil in a large saucepan and add the onion, coating it in the oil. Season and add the herbs or spices, if using.
2. Put on the lid, reduce the temperature to low/medium and let the onions cook slowly and gently until they are soft but not coloured. This should take about 10 minutes.
3. Turn the heat up, add the pumpkin and cook for 5-10 minutes, until the pumpkin is starting to soften.
4. Add the hot stock or water and cook until the pumpkin is just soft enough to puree with a handheld blender.