I’ve always loved pumpkin soup, there’s something so comforting and homely about it. Having a big bowl of hot soup is therapeutic – it can make you feel like all your worries have slipped away for a while.
This time I wanted to stray from the original pumpkin soup and try something a bit different. On a visit to America many years back I had a big slice of pumpkin pie after Thanksgiving dinner. So to bring back the memories of that epic sweet and savoury combo, I roasted wedges of pumpkin with maple syrup and then whizzed it up into a bowl of homemade goodness.
Oh man, you won’t believe how good these flavours work in a soup.
Tip: It will be even better if you use homemade stock, then you’ll know exactly what’s gone into your hearty bowl of goodness.
- 800g kent pumpkin
- 200g baby potatoes
- 1 red onion
- 1 Tbs vegetable oil
- Maple syrup
- 500ml vegetable stock
- Salt and pepper
- Preheat the oven to 180°C and line a tray with baking paper.
- Remove the seeds from the pumpkin, cut off the skin and slice into wedges. Drizzle with maple syrup and bake for 45 minutes.
- Peel and quarter the onion and cut the potatoes into cubes.
- Insert the ultrablade and add the onion. Chop at speed 11 for 10 seconds. Scrape the side of the bowl with a spatula.
- Add the oil and set the P1 slow cook program for 7 minutes. Pause at 4 minutes and add the potato.
- When the program finishes, add the pumpkin, stock and season with salt and pepper. Set the P1 soup program for 30 minutes.
- Allow to cool slightly and serve with crusty bread.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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