This recipe uses another version of shortcrust pastry that is used for sweet open-faced flans and tarts. Cut the squash in half and remove the seeds, reserving these for later. Saute onion g ently in butter in a large saucepan until transparent. Add chunks of pumpkin, stock, juice, zest and sugar. They're packed with seasonal flavor, are easy to make, and will fill your house with happiness and warmth. If you don't have pumpkin you can use squash instead. Just like pumpkins themselves at this time of year, you can’t turn without seeing one. A deliciously rich pumpkin soup. 10 mins. There are so many pumpkin and carrot soup recipes around, that to stand out, they’ve got to be something special. Method. This serving dish is a great child-pleaser. https://www.delish.com/cooking/recipe-ideas/a21950863/easy-pumpkin-soup This is a simplified version of a pumpkin soup I love to make. And this one is. Season well with salt and pepper and gently sauté over a low heat for around 10-15 minutes until … Prep Time. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine. Easy. Turn the heat down and simmer for 15 minutes, covered, until pumpkin is soft when poked with a knife. See more Autumnal batch cooking recipes (20), See more butternut squash recipes (149). Puree in a food processor or blender or push through a sieve. Pumpkin soup in a pumpkin Soup Serves 4 2h 40 min Velvety, rich and comforting pumpkin soup served in a hollowed-out pumpkin. Discard seeds or reserve for another use. Pumpkin Soup Recipe: Country Kitchen Oven Mit 37583, Country Kitchen Ceramic Spoon Rest 36841, Wicker Tray 30499 (available in shops early 2017) The nights are getting darker and there’s a chill in the air. Divide soup among 4 soup bowls and serve immediately. COOKS NOTE: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Simmer 20-25 minutes until cooked. Creamy Pumpkin Soup with Toasted Hazelnut Frico. Add the butternut squash and vegetable stock, and bring to a simmer. For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan. 9 ingredients. Cover and simmer gently on the hob for 20-25 mins or until all the vegetables are very tender. Freeze for up to 3 months. https://www.greatbritishchefs.com/recipes/easy-pumpkin-soup-recipe Cook slowly for 3 minutes or until onion has softened but not coloured. Use butternut squash when pumpkin is … 5 cm Ginger, fresh root. https://www.greatbritishchefs.com/recipes/spiced-pumpkin-soup-recipe Instructions. Delia's Pumpkin Pie recipe. Drizzle with a little oil and roast in a hot oven until nice and soft. Switch the Parmesan for a … Nov 27, 2017 - This easy butternut squash soup recipe is completely dairy-free! Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil. 10 slices pancetta, cut into 1/2-inch (1 centimetre) pieces, About 2 3/4 pints (1 1/2 litres) chicken stock, Sign up for the Recipe of the Day Newsletter Privacy Policy, Butternut Squash Soup with Maple Sour Cream, Preheat the oven to 400 degrees F. (200 degrees C/Gas 6). Pumpkin and carrot soup is everywhere. Discard seeds or reserve for another use. In the meantime place the water and crumbled stock cubes into … Great recipe for Pumpkin Soup. If there are no children about, you could add a dash of sherry at the end of cooking. If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months. So for this recipe you’d need 2 cups of plain flour and 4 teaspoons of baking powder. Heat the oil in a heavy-based pan and add the onion, garlic, celery and carrot. Condiments. Preheat oven to 220 C / Gas 7. Roasting them first in the oven means that you don’t have to tackle removing the tough skin, and it fills the kitchen with a delicious aroma! DIRECTIONS. Switch the Parmesan for a vegetarian equivalent if you'd like. Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Make the soup up to 3 days in advance, cover and chill. Butternut Squash Soup. © 2020 Discovery or its subsidiaries and affiliates. Use any pumpkin or squash you like. Return to the heat to warm through and serve hot with crusty bread. 1 leek, halved lengthways, thinly sliced. And you know what? Mary Berry's Absolute Favourites; My Greatest Dishes; Nigella Bites; Rachel Khoo's Simple Pleasures; Chefs; Competitions; Search for recipes Advanced Search. Chickpea and pumpkin soup. The pumpkin soup version I’ve listed below is pretty basic – easy and tasty. Tip into a large roasting tin and spread out to form a single layer. Produce. The cooked soup will last for approximately 4-5 days if kept covered in the fridge. Add the chestnuts and the onion and fry gently for about 15 minutes. Roasting them first in the oven means that you don’t have to tackle removing the tough skin, and it fills the kitchen with a delicious aroma! Baking & Spices. Reheat in a pan until piping hot. 1.4k. Melt the butter in a large saucepan, and fry the onion until softened. It has added red pepper and ginger, and is deliciously smooth. Top tip for making Pumpkin and orange soup Top tip: Try adding 1tsp of mild curry paste to the vegetables before cooking for a hint of spice. Bring to a boil, reduce heat to low, … If mixing the soup this way return the blended soup to a clean saucepan in batches and bring back to the boil, remove from the heat before adding the cream. Drizzle with a little oil and roast in a hot oven until nice and soft. 9. This recipe uses another version of shortcrust pastry that is used for sweet open-faced flans and tarts. Drizzle with olive oil. For a change of texture, I keep a few pieces of the roasted squash back, cut them into little cubes, then stir them into the puréed soup when reheating. Cover with the stock and bring to the boil. A Yes it does. An immersion blender makes quick work of this simple, hearty soup… Difficulty. We used delica pumpkin for the soup, prized for its orange flesh and sweet, buttery flavour. Read about our approach to external linking. If you save the pumpkin seeds, you can roast then in the oven and use as a topping as well as croutons. This easy butternut squash soup recipe is completely dairy-free! If there are no children about, you could add a dash of sherry at the end of cooking. Put all the ingredients except the orange in a large saucepan and bring to the boil. A lovely, warming butternut squash soup from Mary Berry. 1 Onion, large. Allow the cooked soup to cool to room temperature then transfer to freezer bags or suitable containers. **Blending. It’s available from Natoora at Ocado, Waitrose, farmer’s markets and good grocers. Cook Time. Michelle lives in London with her husband, son, and cat named Pumpkin. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. They’re virtually throwing themselves at you. It's richer than shortcrust, but very crisp, and the eggs give it a shortbread quality. Shaped like a large peanut, they have a sweet orange flesh. Delia's Pumpkin Pie recipe. Place your pumpkin, carrots and onions in a roasting tin. Vegetable soup freezes brilliantly. Roast in the oven for 40–45 minutes, or until tender and tinged brown. Add the thyme leaves and garlic, and cook for another minute. Add the hazelnuts to a large soup pot over medium heat and cook, stirring frequently, until fragrant, … She thinks up the ideas so you don’t have to! If you use a food blender be careful with the hot soup, only fill the blender halfway to avoid the soup exploding out of the top of the blender and scalding yourself. Return to saucepan, add sliced orange and reheat gently for 10 minutes. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat mat or parchment paper. The soup can be vegan if you leave out the honey or replace with a vegan friendly sweetener. Bake in a preheated oven for 40 minutes, until soft but not charred. 3 garlic … Michelle shares delicious recipes and creative ideas for all seasons, holidays, parties, & Disney! A few other FAQs. Add chunks of pumpkin, stock, juice, zest and sugar. Related soup: Try this chicken and sweetcorn soup, there is just something that warms your soul about chicken and corn combined in a great soup.. Return to saucepan, add sliced orange and reheat gently for 10 minutes. Unlike pumpkin, butternut squash are available all year. INSTRUCTIONS. Thaw overnight in the fridge before reheating over medium heat. Butternut Squash Soup. Recipe by BBC Food. It's richer than shortcrust, but very crisp, and the eggs give it a shortbread quality. Advanced Search. I absolutely love pumpkin and this soup brings out so much flavour by roasting rather than boiling the squash. They’re mostly ignored too. I have been using it for about two years and my whole family loves it! Shaped like a large peanut, they have a sweet orange flesh. If you grow your own, use young butternut squash as they are easier to peel. It has added red pepper and ginger, and is deliciously smooth. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.