At this time of year I get obsessed with homemade soups and crusty breads, there is nothing better than hot, comforting, thick and creamy soup while curled up on the sofa watching the rain splash outside on a grey evening!
Proper butter on the bread of course…
and a glass of wine to wash it all down! *sigh*
I love Autumn!
Here is my really quick and easy pumpkin soup – the thing that takes the longest is baking the actual pumpkin shells so if you skip that part and opt for bowls then you can have this made and dished out in about 15 minutes!
1 can pumpkin puree
1 can coconut milk
1 pint veg stock
3 cloves of garlic
4 spring onions
3 mini sweet peppers
2 sprigs of Thyme
Salt & pepper
If you are wanting to serve in the pumpkin shells simply cut off the top and scoop out the stringy bits and seeds. Sprinkle with oil, salt and a little sugar then bake for around 30 minutes at 200 degrees c. Time it so they are out of the oven at the same time that the soup is ready, this means the insides of the pumpkin can be eaten as part of the soup!
Heat a drizzle of oil and the garlic in a heavy based pan. Strip the thyme into the pan and add the peppers and onions, simmer for 5 minutes.
Add the stock, coconut milk and pumpkin puree, salt and pepper then cook through until hot.
Serve garnished with choice of toppings, ideal with Soured Dough bread and lashings of real butter!