But seeing as I was in the mood for soup since it was a cold day, I ordered it anyway and was surprised to find that I really enjoyed it- it wasn’t anything particularly fancy, but it was nice and sweet, and super creamy, quite unlike the bland versions I’ve had before.

With pumpkins being ridiculously cheap at the moment, I had a go at making some at home. There isn’t really much of a recipe since it’s ridiculously easy- throw in some pumpkins, other veggies, water and cream and then blend together and you’ve got yourself a pretty tasty batch of pumpkin soup. The only hard work really is cutting the pumpkin which is a job that can always be outsourced to other family members 😉

Pumpkin Soup Recipe

Recipe adapted from here

1 kg pumpkin (any), chopped into large chunks (remove skin and seeds)
1 large potato
2 medium onions, sliced
2 cloves of garlic
3 cups / 750ml chicken or vegetable stock
1 cup / 250ml milk (see notes for vegan subs)
1/2 tsp ground nutmeg
2 teaspoons ground cumin
Salt and pepper

1. Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.
2. Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender
3. Season to taste with salt and pepper, then serve with crusty bread.

Note: You can also make the soup creamier by using cream instead of milk, or if you want to keep it healthy-ish, adding a couple of tablespoons of skim milk powder to the soup.