The season has turned. Leaves are frail and clinging onto branches, and the sky is heavy and moody. I love autumn, especially the colours and the smell of the cool air. This soup is one I make every year during the colder months. Super easy, no weird ingredients, takes a flash to cook if you suddenly have a craving for lunch. My mum used to make it on rainy weekends. It now reminds me of her 'good' kitchen tablecloth that was pulled out on such occasions.
- 700g pumpkin
- 2 brown onions
- 60 g butter
- 1 ½ cups water
- 3 tsp chicken stock powder
- Chives to serve
Cut pumpkin into chunks and boil in unsalted water until tender. Drain in a colander, saving the drained water to use in the recipe - it's got all the nutrients in it.
In the same saucepan, melt the butter and gently cook the chopped onions until soft and translucent, but not brown. Add pumpkin, water, stock cubes and salt and pepper to taste, and whizz the lot with a stick blender; or you can use a regular blender or push the lot through a sieve.
Serve immediately as it goes cold quickly; I have chopped chives on mine. The recipe suggests sour cream stirred through, but it honestly doesn't need it.
Serves 4 big bowls, 5 little ones.
- For you, Moz. Stay cozy.