Have you tried our pumpkin soup yet? It’s made from scratch by Chef Adel in our airstream caravan kitchen and even though we say so ourselves, it’s really quite delicious.
Now that it’s turned a little colder, we will be featuring different soups and other specials like chilli every week. Adel, being a generous kind of guy, has even allowed us to share his recipe below so you can make your own pumpkin soup too. Enjoy.
4 tbsp olive oil
2 onions, finely chopped
1kg pumpkins peeled, deseeded and chopped into chunks
700ml vegetable or chicken stock
142ml pot double cream
4 slices of bread
Handful of pumpkin seeds
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can push the soup through a fine sieve into another pan. The soup can be frozen for up to 2 months.
While the soup is cooking, slice the crusts from 4 slices of bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.