Pumpkin soup recipes

so now they're in season they're selling pumpkins from the roadside every few feet out by us for about 10p. am thinking to try my hand at pumpkin soup. found this recipe on the BBC website but know there's more than a few good cooks on TT. anyone any recipes they can recommend? also any other recipe ideas for pumpkins'd be well appreciated.

I'm a Delia Smith fan so I've been using this recipe
However, I think the sweet-corn overpowers in it, so I use less sweetcorn (and frozen, not off the cob; I haven't got that much time!) and more pumpkin. I also add a swirl of pumpkin seed oil when serving and garnish with toasted pumpkin seeds rather than sweetcorn.

Tonight I'm going to make spicy butternut squash and sweet potato soup and will report back. Chili and curry flavours work really well with pumpkin, I think, it is the slight sweetness that helps.
Sometimes I roast a hakkiado pumpkin before making the soup with it, any excuse to use pumpkin seed oil really. Just cut into wedges, I don't even peel it until after roasting, deseed and roast, tossed in a little pumpkin seed oil, on high for about an hour until soft. Tasty as a vegetable side dish or pureed with veg stock for soup. Top with some toasted pumpkin seeds or an extra whirl of pumpkin seed oil and that would be lovely. I also have a roasted pumpkin lasagne recipe at home but haven't tried it, folk should try pumpkin, it really is tasty, seasonal and very, very cheap.

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yumyum thanks you guys will report back asap!

Pickled pumpkin is also tasty, is really nice with cheese or bland meats like turkey (give it away as Christmas presents?).

I'd prefer to prepare pumpkin pie than pickle pumpkin.

start the soup in a usual way - sweat onions and small potato cubes down in butter,
then definitely roast the pumpkin til soft... i spread a few caraway or cardamon seeds/pods over the pumpkin as its roasts too - be careful not to go mad on these though - they add a lovely sweetness but can be overpowering if too many are used. Finish in the usual soupy way...

Soup - its what winter was created for...

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thanks a lot everyone! will pick up a pumpkin on my way home tonight & keep you all posted!

Here's my reicpe. Not quite sure about the quantities though. I usually just "feel" my way through. It's REALLY tasty though.

What you need...
1 big butternut / 1kg any other pumpkin (peeled, deseeded and cubed)
Huge Knob of Butter
1 Big Onion finely chopped
Thumb size Piece of Ginger (finely chopped/grated)
1/2 teaspoon tumeric
Juice of 2 fresh oranges
1 litre of veggie stock (cube/powder already dissolved in water)
salt and pepper to taste
fresh cream

How to make...
- Melt butter and then braise onion til soft and light brown.
- Add pumpkin, tumeric and ginger and cook for around 3-4 minutes on a med. heat.
- then add the orange juice and stock
- cook for around 15 minutes until the pumpkin is completely soft.
- Now puree everything with a puree stick or if you dont have one, press everything through a sieve.
- add salt and freshly ground pepper to taste. (Do not salt before this stage as the stock can sometimes be salty)
- Serve warm with a tablespoon of fresh cream (not whipped) just dropped into it and fresh corny bread.
- Optional serving suggestion with pumpkin oil and roasted pumpkin seeds. As a gag, you could serve the soup in a hollowed out pumpkin.
- Serves 4

Ohh I love Pumpkin! I am making a pie this weekend for Canadian Thanksgiving. I think I will use this recipe http://www.joyofbaking.com/pumpkinpie.html I was rather enticed by the pecan ginger layer between the crust and the pie filling.

Spicy Butternut Squash & Sweet Potato Soup
(adapted from GH Cookery Book)
1/2 a medium onion, peeled, diced
small splash (maybe 1 dessertspoonful) olive oil
1 red chili to taste, chopped, seeds in if you feel the need
1/2 tsp if that crushed coriander seeds
1/2 a butternut squash, peeled, deseeded, roughly chopped
1 peeled chopped sweet potato
1 peeled chopped tomato
750ml hot stock

Get the onions all nice and glassy over a medium heat then add the coriander seed and chopped chili, stir fry for about a minute. Add the squash, sweet potato and tomato and continue to stir fry for a few more minutes. Add stock and bubble away for about 20mins until the veggies are soft. Use a stick blender or blender to puree to desired consistency (mind out, it will be hot and hot soup in the cleavage ain't something you will be wanting, I should hope) and serve.
Makes 4 delicate servings/mugfuls at about 100cals each according to GH, who also recommend cheese straws as an side dish. Beautiful colour, tastes creamy but has no cream in it - marvellous.

So what can you do with the other half of the squash? Well roast it really. Then make squash and spinach lasagne. Roast the squash chunks at 200°C for about 40mins until done (I leave the skin on the chunks, it comes off easly when cooked, take the seeds out though) then peel. Make a basic white sauce (25g flour, 25g butter, a pint of milk say, relatively basic stuff) and enrich this with 250g pack ricotta cheese and a dash of grated nutmeg.
Pop the cooked squash into the bottom of a small lasagne dish, dot some frozen leaf spinach portion squares on top then add about 1/3 of the sauce plus no-cook lasagne sheets to cover. Cover that with a suitable amount of ricotta sauce, a generous sprinkle of grated pecorino or parmesan, in that 200°c oven for about 25mins and an easy dinner is yours. Pumpkin has become quite a favourite in Italian cookery, look out for it on menus as a pasta filling. It wasn't always that popular, as like the turnip in the UK, pumpkin is seen as a "poor people's food" and during WWII many lived on it and little else, as it is a very hardy growing plant. However, I love turnips as well, so what do I know?

Indeedy. Pumpkin and cumin soup has a nice little warmth to it.

My father in law knocks up an annual batch of pumpkin chutney. He first tried a recipe a few years back, and completely spanked the recipes recommendation for how much chilli to use. Turned out fiercely hot, but still pretty good. He has it down to a slightly more refined version now, and its good stuff. Tastes great with grilled meats, and goes nicely as a side relish to a curry. More importantly perhaps, its a way of preserving the pumpkin, which is rather handy if you grow them, and end up with far too many.

A nice recipe I saw on TV for small pumpkins was Hugh Fearnly Whittingstall doing a soup. You cut the top from the pumpkin, remove the seeds and crap, then fill with double cream and a load of grated emmental and some nutmeg. Put the top of the pumpkin back on as a lid, and chuck it in the oven for 40 minutes or so. Looks pretty when you serve up a whole pumpkin.

got the pumpkin & will be making the soup tonight. we've got some Jamie Oliver cookbooks at home this is his recipe.
yum am really looking forward to my pumpkin soup (presuming it turns out ok!) we've some yummy home-made crusty onion bread to have with it. will report back tomorrow...

Everytime I see that Hugh bloke, I think of you don. Honestly. Although he needs more guns, goat porn and a PSP obviously.

I'll take that as a compliment, Hugh is more of a culinary hero to me than Nico Ladenis or the entire of the Roux family rolled up into a ball.