I recently asked on my blog if people would like some soup recipes from my cafe and I remembered we got a huge pumpkin and made lots of different soups from it.
This soup has a real earthy and creamy flavour from the walnuts. I think this is probably one one my favourite pumpkin soups as the flavours just work so well together.
You can serve it with some bread and butter or try my cheese and walnut scones which are a perfect pairing!
The soup freezes really well so you can make it in advance and enjoy it when you like.
Start by pre-heating the oven to 180°C (160°C fan). Cut the pumpkin in half and scrape out the seeds. Then cut into 5-6cm slices.
Put some foil on a baking tray and place the prepared slices on the tray. Drizzle with 2 tbsp of olive oil and season with salt and pepper.
Roast in the oven for 40 minutes or until soft. Leave to cool slightly.
In a large pan heat 2 tbsp of oil then add the onions and stir until soft but not browned.
Then add the stock and simmer.
Prepare the carrots and potatoes by peeling and cutting into 2-3cm chunks.
Then add to the pan with the walnuts.
Remove the cooled pumpkin flesh from the skin and add to the pan.
Leave to simmer for 10-15 minutes until the vegetables are soft, then remove from the heat.
Blend the soup with a stick blender or in a liquidiser until smooth. Season to taste.
Serve with bread or cheese scones.
Roasted Pumpkin & Walnut Soup
Sarah’s servings: 6
Sarah’s skill: Easy
Cooking time: 60 minutes
INGREDIENTS
1.5 kg pumpkin, unprepared weight
4 tbsp olive oil
½ tsp salt
½ tsp pepper
2 large onions, roughly chopped
1ltr vegetable stock
400g carrots
200g potatoes
100g walnuts, roughly chopped
METHOD
Pre-heat the oven to 180°C (160°C fan).
Cut the pumpkin in half and scrape out the seeds. Then cut into 5-6cm slices.
Put some foil on a baking tray and place the prepared slices on the tray. Drizzle with 2 tbsp of olive oil and season with salt and pepper.
Roast in the oven for 40 minutes or until soft. Leave to cool slightly.
In a large pan heat 2 tbsp of oil then add the onions and stir until soft but not browned.
Then add the stock and simmer.
Prepare the carrots and potatoes by peeling and cutting into 2-3cm chunks, then add to the pan with the walnuts.
Remove the cooled pumpkin flesh from the skin and add to the pan.
Leave to simmer for 10-15 minutes until the vegetables are soft, then remove from the heat.
Blend the soup with a stick blender or in a liquidiser until smooth.
Season to taste.
Serve with bread or cheese scones.
SARAH’S EXTRA SLICE
This soup freezes for up to 3 months.
Why not make my cheese and walnut scones to go with the soup.
Comments