I’m back and It’s time to get cosy peeps!
Homemade Pumpkin & Squash Soup
With the weather about to change I love nothing better than hunkering down with a nice steamy bowl of soup, my favourite blanket and a cuppa. So, with that in mind Catherine & I decided to make our own belly filler before the weather really does turn. As we are
still waiting for a full autumn bloom and the month of October isn’t all about Halloween we wanted to put something together that would form a cohesive bond between those autumnal feels and of course hallows eve!
If pumpkin isn’t your thing then please do go ahead and substitute as you see fit but this recipe is seriously delicious so I would strongly suggest giving it a go first. The squash really does add a delightfully sweet note to the overall taste of things.
What You Will Use
3 pints of vegetable stock
1 medium sized butternut squash
2 medium sized squashes or pumpkins
2 potatoes (our choice = maris piper)
½ tsp nutmeg
½ tsp cinnamon
Salt and pepper to taste
Pumpkin seeds and croutons to garnish
How We Made It
Peel and chop your veg
Put all chopped veg into a large soup pot with the stock
Bring to the boil and simmer for 1 hour
Shove it all into the blender and off you go (gently now!)
Season with Nutmeg, Cinnamon
Blend a little more
Salt and Pepper to taste whilst keeping warm on the hob and stirring.
Serve into a bowl and when garnish.
For an added twist and extra creaminess add a bit of créme fraîche and garnish with some parsley.
Above all else please do let us know how you get on with this recipe as we both tried and loved it.