Earlier I posted about my selection of pumpkin cakes. Did it make you hungry?
This time around, I want to share my post-pumpkin-carving Halloween tradition: soup!
Soup is probably the easiest thing to make with the carved-out pumpkin flesh. I started off making it to a recipe with strict measurements, but now I ad-lib a little as I go along!
Here’s what I did this year:
Pumpkin and Red Pepper Soup
Pumpkin flesh (I used around 800g)
1 red pepper
1 small onion
1 vegetable stock cube
Sage/any other herbs you want to use.
Note on measurements: You can basically substitute the vegetables for others, add in others, use less/more pumpkin...it’s up to you really!
1. If necessary, cut the pumpkin into small pieces (mine was already in shreds since I scooped it out with an ice cream scoop!)
2. Place the pumpkin in a large saucepan and add just enough water to cover.
3. Chop up the onion and red pepper into small pieces and add to the saucepan. Put the saucepan on the heat. Stir occasionally.
4. Make up the stock with around 400ml of boiled water.
5. Once the water in the saucepan has started to heat up, add the stock.
6. Add in a couple of pinches of pepper, salt, sage and/or any other herbs. I only used a tiny bit of salt, but threw in a lot of pepper. After using the pepper mill, I found ground black pepper so added that, and then spotted some lemon pepper so decided to use some of that as well!
7. Cook for around 30-40 minutes, or until the vegetables have all gone soft. (I made rock cakes whilst cooking this soup!)
8. Liquidise in a blender, pour yourself a bowl and enjoy!
The soup I made tasted fairly subtle at first--then you get the bite from the pepper! Delicious! I ended up with around 2 litres of soup, so have plenty to eat over the next few days!
Hope this was inspiring! I really think soup is a matter of taste, and cooking up a batch is really easy, especially if you use premade stock to add a little flavour.