Spicy pumpkin soup

This soup is THE best thing about Halloween. Try it, and you’ll realise why I needn’t say anything else.

Spicy pumpkin soup

The ingredients:

Olive oil – a good glug
Large pumpkin (or butternut squash, or other such winter squash) – 1
Carrots – 2
Onions – 2
Garlic – 2 cloves
Dried red chilli flakes – 1 heaped teaspoon
Dried sage* – 1 teaspoon
2 Knorr stock pots – 1 chicken, 1 vegetable**
Salt and pepper
Water – enough to cover the vegetables

*I have made this recipe with fresh sage from my garden and dried; I don’t know why, but it always tastes nicest when I use dried.

**I don’t know what made me start using both, but it always tastes delicious so I haven’t tampered.

The recipe:

  • Heat the oil in a large pan, and fry the onion and garlic over a moderate heat until soft and translucent.
  • Add the chilli flakes, sage, salt, pepper, carrots and pumpkin, and fry until it all looks like it is starting to caramelise.
  • Add the stock pots, cover with water and let it simmer until the vegetables are soft to the point of a knife.
  • Blend.
  • Enjoy with some crusty bread.

winter squash         pumpkin innards         IMG_5900

I think I have a squash addiction; I love trying out all the different shapes, colours and sizes, and I seem to come across new varieties each Halloween with which to feed my habit (literally). 


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