Pumpkin & Squash Soup

Pumpkin & Squash Soup

This week the weather has taken a turn. Its official winter is on its way. This morning called for knitted jumpers, hats, scarf’s the works…

When it starts getting chilly for me there’s nothing better than coming home to a hearty, warming meal like a one pot creation or a delicious soup. We are now in autumn with an abundance of pumpkins as Halloween draws nearer. It seemed fitting to create a soup based around this magnificent vegetable. This soup was delicious & lasted for a few days as we kept it chilled in the fridge to heat through when we wanted it. From our table to yours, we hope you enjoy!!

Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavours are extracted, forming a broth. Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: purées are vegetable soups thickened with starch; bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Soups are similar to stews, and in some cases there may not be a clear distinction between the two however, soups generally have more liquid than stews ” – Wiki 

Pumpkin & Squash Soup
Ingredients

  • 2 small squash (peeled & chopped)
  • 1/4 pumpkin (peeled & chopped)
  • generous pinch of pink Himalayan salt
  • 1 Kallo vegetable stock cube
  • 1 tbsp turmeric
  • 1 1/2 litres water

Instructions

1. Put the water in a large saucepan on a medium heat.
2. Once the water starts to simmer add the stock cube, pumpkin, squash, salt & turmeric. Place the saucepan lid on firmly and gently cook for 25 minutes.
3. After the 25 minutes, check that the pumpkin & squash are cooked by pressing a fork into them. If it goes in easily then remove the pan from the heat & set aside.
4. Using a hand blender, set it to a medium speed and start to blend your pumpkin & sways into a soup.
5. When your soup is a smooth consistency, get a bowl & ladle some soup into the bowl.
6. Grab a spoon & enjoy.

 

Pumpkin & Squash Soup
Pumpkin & Squash Soup
Pumpkin & Squash Soup
Pumpkin & Squash Soup
Pumpkin & Squash Soup
Kiki Blah-Blah

Check out more of Michelle’s posts here!

Michelle is a gluten and dairy-free #FBlogger; food and recipes for all the family. She's a fun loving mother of two who is into all things healthy eating and lifestyle. Check out her personal Juice+ journey!
Sharing is caring
Share on FacebookTweet about this on TwitterPin on PinterestShare on RedditShare on LinkedInShare on TumblrShare on Google+Email this to someone

1 Comment

  1. Tamu

    Mmmmm it’s deffo soup season. I’ve been making root veg soup a lot lately. Going to give this a whirl looks yum!

    Reply

Trackbacks/Pingbacks

  1. Roasted Chilli Pumpkin Seeds - Kiki Blah-Blah - […] Roast Pumpkins seeds are a delicious snack either on their own or included in a side salad. They can…

Submit a Comment

Your email address will not be published. Required fields are marked *