Pumpkin soup is so simple, and everyone has their own version, that I hesitated to post this. But pumpkins are so very much in season here that I thought it worth a reminder. Soup in a thermos makes a great lunch or an afternoon snack. BBC ran an experiment last year that had the interesting finding that turning calories into soup keeps you feeling full for longer, and thus helps lose weight. But why would you buy packet cup-a-soups when pumpkins – loaded with beta carotene and fibre and minerals – are in season?
I reckon pumpkin soup is best not over-elaborated. So this is my simple, 10 minute tops version.
- Dice and fry an onion in a little olive oil.
- Add diced pumpkin, a squashed clove of garlic, and a good pinch of paprika. Fry it a little more, till it just starts browning, then add ordinary water to just cover the pumpkin. You can always add more later if it is too thick but you can’t take it out!
- Simmer for a few minutes until the pumpkin is very soft then use a stick blender, food processor, or an egg beater to blend it until it is quite smooth.
- Blend in a good dollop of low fat ricotta.
- Taste and add soy sauce until it is salty enough for your taste.