 |
| A warm bowl of buttercup pumpkin soup, straight from the garden to the kitchen. |
This pumpkin soup is one of those simple, honest bowls that can be lunch or dinner, and which everyone in the family happily goes back for. My pumpkin journey started with a handful of buttercup pumpkin seeds I scattered in the garden over summer - they literally grew wild in the bottom of the garden and now I’m swimming in homegrown pumpkins! I made this recipe up on a whim and it's become my favorite way to use them in a soup, not to mention economical too: creamy, cozy, the ever-so-light bacon flavor, and lifted with a hint of nutmeg and horseradish ... It’s the kind of autumn–winter soup that feels right at home in a New Zealand kitchen in colder months, especially when there's a glut of pumpkins to work through!
If you’re searching for an easy pumpkin soup that’s naturally thick, full of flavor, non-dairy, and perfect for weeknight meals or slow, lazy Sundays, this one ticks every box. Buttercup pumpkin gives the soup a deep, earthy sweetness, and the bacon–onion-celery base adds richness and depth without needing cream or dairy. It can be made ahead, freezes beautifully, reheats well, and works with any homegrown pumpkin variety. Serve it with a sprinkle of chopped parsley, pumpkin seeds, a shake of chili flakes, and my easy homemade knotted bread buns for a full cozy meal.
Ingredients
4 cups pumpkin cubes, seeded and peeled (about half a large buttercup pumpkin)
25 g butter
60 g streaky bacon, sliced into small pieces
1 onion, peeled and diced
1 celery stalk, sliced finely
1 large dessertspoon plain flour
1 tsp ground nutmeg
1 tsp horseradish paste
Sea salt and black pepper to taste
Chopped parsley, pumpkin seeds, and a dash of optional chili flakes to garnish
Method
Place the cubed pumpkin in a large pot and add just enough water to barely cover (otherwise the soup will be watery). Put the lid on and boil for 15–20 minutes, until the pumpkin is soft.
In a frypan over medium–low heat, melt the butter and add the bacon, onion and celery. Cook for a few minutes until softened. Add the flour and stir to absorb the butter and flavor.
Transfer the cooked pumpkin, its cooking water, and the bacon–onion–celery mixture to a blender. Blitz until smooth.
Return the soup to the pot over low heat and stir in the nutmeg and horseradish. Season with salt and pepper.
Serve hot with a scattering of dried pumpkin seeds, a pinch of chili flakes and my easy homemade knotted bread buns.
Comments