It’s been a great year for growing pumpkins. Here are the pumpkins I harvested a few weeks ago:
I’ve been busy turning most of this lot into pumpkin soup and stocking up the freezer, so I thought I’d share my recipe with you.
- 1 medium pumpkin
- 1 very large parsnip
- 2 large onions
- 2 large sticks of celery
- 1 turnip
- vegetable stock
- Peel and dice the parsnip, cover with water and boil for 10 minutes
- Drain the parsnip, keeping the water to use in the vegetable stock
- Peel and chop the pumpkin into roughly one inch cubes
- Peel and quarter the onions
- Chop the celery into bite-size chunks
- Chop the turnip into roughly one inch cubes
- Put the pumpkin, onion, celery and turnip into a large roasting dish, cover with olive oil and roast in a hot oven for about one to one and a half hours, or until everything is soft.
- Meanwhile, make up at least 2 pints of vegetable stock.
- Whizz the cooked vegetables and stock up in a blender (you’ll need to do this in batches) and pour into a large pan.
Depending on the size of the pumpkin, it should make about 5 to 6 pints of soup. I usually freeze it in one pint portions, which serve two people. I also like to add a dash of chilli powder when I reheat it. Perfect for the cold winter days ahead!
What’s your favourite thing to make with pumpkins?