We're mindful of how the current situation might be affecting your access to stores and general grocery items. Please know that many of our new posts were written and scheduled weeks and even months in advance. We don't expect you to make all of our recipes or crafts now, but we hope you’ll find it a joyful distraction and worth saving for the future when life returns to normal.
Not sure what to do with that pumpkin flesh after scooping it all out for your Jack-o-lantern? Use it to make Grandma’s Pumpkin Soup of course! Or try one of the other pumpkin recipes on my blog!
Grandma's Pumpkin Soup
Cook Time: 1 hour
Total Time: 1 hour
Ingredients
750g pumpkin, peeled, seeded and cubed
2 carrots, coarsely chopped
2 onions, cut into wedges
2 1/2 tablespoons olive oil
1 large potato, sliced
1 litre water
2 or 3 cubes vegetable stock, crumbled
250ml double cream
1 1/4 tablespoons ground nutmeg
1 teaspoon ground black pepper
Salt to taste
Instructions
Preheat oven to 220 C / Gas 7.
Place your pumpkin, carrots and onions in a roasting tin. Drizzle with olive oil.
Bake in a preheated oven for 40 minutes, until soft but not charred.
In the meantime place the water and crumbled stock cubes into a large saucepan and using a medium heat, bring to the boil.
Cook the potato in simmering water, for about 20 minutes until soft.
Add the potato and water mix to the roasted vegetables and blend in a food processor until smooth. Return to pan and place on a low heat stirring in cream, nutmeg, pepper and salt.
Heat gently to serve.
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Michelle lives in London with her husband, son, and cat named Pumpkin. She started The Purple Pumpkin Blog in 2011 and the idea behind the blog is simple - Cook, Create, Celebrate! Michelle shares delicious recipes and creative ideas for all seasons, holidays, parties, & Disney! She thinks up the ideas so you don’t have to!
