I know it’s a bit corny but there is something so special about the change in seasons, I love the new vegetables and fruits, they just taste so good. It was Bella’s Harvest festival recently and such a reminder of how lucky we are.
So I am a huge fan of trying to get my girls to enjoy home made stock – you will have probably heard lots of nutritionists and doctors tell you about the nutritional benefits – particularly for growing bodies, even more so for those recovering from illness. Whilst I am not qualified to go into detail – I can show you how to make this delicious pumpkin soup!
I medium pumpkin – approx. 1.5k skin off and chopped into 2cm cubed chunks
2 Pints of Chicken or vegetable stock
4 Onions chopped evenly – red onions are good too
1 Garlic clove crushed or finely chopped
- Preheat the oven to 180˚C
- Drizzle olive oil over the pumpkin chunks and ensure evenly covered – tip: make sure your roasting pan isn’t too crowded or your pumpkin will not caramelise well. You may well need a couple of trays
- Sprinkle with a pinch of sea salt and grind of pepper
- Roast for 20 – 30 mins until soft. Turning occasionally to ensure even cooking
- Drizzle a large pan with olive oil – when it is warn tip in your opinions and sweat on a gentle heat until totally soft and caramelised. Remove any burnt onion pieces as this will make your soup bitter. This will take 20 – 30 minutes. Add you garlic at the end and cook for a further 60 seconds
- Add your stock, then add your caramelised pumpkin
- Using a blender whiz your soup
- Add salt and pepper to taste
- To serve: Make your own croutons or cut up toast. Sprinkle with grated cheese, crispy bacon or seeds. Drizzle with olive oil and garnish with herbs from your garden
Tips: If you have any bits of veg that need eating, add them to the pot too!
How kids can help
- Arranging chopped pumpkin in the roasting trays and use hands to ensure pumpkin is evenly covered in olive oil
- Taste test the soup
- Arranging the croutons and herbs in the bowl