Here’s a beautiful autumn basic: pumpkin soup. Here’s the thing about seasons: I like all of them, they can all be beautiful and so enjoyable. The thing I love most about autumn is the colours. The leaves turning from a million shades of green to a billion shades of yellow, orange and red. It’s like the whole forest is on fire (except of course it isn’t, forest fires are seriously awful).
Taking a walk through a forest dressed warmly in a coat and a scarf and waterproof boots is one of the best things to do in the autumn. Coming home to this wonderful soup is arguably even better. If a storm hits while you’re enjoying this inside, the day is complete.
I mentioned colours being one of my favourite things about autumn, and this soup really adds to that feeling. It’s bright orange, and tastes like orange should taste: hearty and bright. The sweetness of the carrot and the citrussy sourness of the orange give it a wonderful complexity of flavour. Served with a crusty side of bread you can’t go wrong serving this for lunch or a lovely starter to a sit down dinner with the family.
The first time I made this recipe, I peeled my pumpkin, which took forever btw. My mum laughed her ass off. Apparently pumpkin peel is quite edible and becomes softer as you cook it. It also adds to the pumpkin flavour and gives the
soup more substance. So don’t worry about peeling the pumpkin just throw it in that water. Seriously, this is the easiest soup ever.
Ingredients for 8 generous bowls of soup:
- 1 kg pumpkin
- 750 gr carrots
- 2 vegetable stock cubes
- 1 liter of water
- 2 oranges
- Salt and pepper
- Chop up your pumpkin and vegetables
- Add the water and the stock cubes
- Bring to a boil
- Let simmer for about 20 minutes, or until the carrot is cooked
- While the soup is simmering, juice the 2 oranges
- Puree the pumpkin carrot mixture
- Add it all back to the pan and warm it through thoroughly with the orange juice
- Add salt and pepper to taste
- Serve with a side of crusty bread