When we come back from a cool, crisp Autumn day at the farmers market there is nothing we love more than a homely bowl of pumpkin soup! All of the ingredients needed are available at Skerries Mills Farmers Market
This our go to recipe and we think you’ll like it as much as we do!
- 1 medium pumpkin
- 1 onion
- 2 cloves of garlic
- 2 carrots
- Olive oil
- 800ml chicken stock (but you can use vegetable stock)
- Seeded bread
- Pinch of ground chili
- Salt and pepper
Step 1: Preheat oven to 180 degrees and line a baking sheet with parchment paper. Cut the pumpkin into 3cm chunks and peel these chunks. Keep the pumpkin seeds for later! Our favorite chemical free pumpkins and vegetables are from Primal Produce https://primalproduce.com/
Step 2: Peel and chop the carrots, onion and garlic cloves.
Step 3: Add 4 tablespoons of olive oil to a large saucepan over a medium heat. We recommend Sal Y Sol https://www.facebook.com/producersandimporters/!
Step 4: Add the chopped onions and garlic and sauté for about 5 minutes until golden and soft.
Step 5: Next, mix in the chopped pumpkin and carrots and cover for a further 5 minutes.
Step 6: Pour in the stock, add a good pinch of salt and pepper and stir. Lower the heat and allow to simmer for 20 minutes stirring occasionally.
Step 7: While the soup is simmering, wash the pumpkin seeds and remove any remaining orange colored flesh. Roughly dry in a clean kitchen towel and spread evenly onto the prepared baking sheet. Drizzle the remaining olive oil over them and add a pinch of salt and pepper and mix to cover evenly. (For extra flavor why not try some chili flakes or coriander!) Add to the oven for 10 minutes and toast until golden brown. If you’re in a hurry, why not try Bare Necessities selection of seeds https://www.facebook.com/BareNecessitiesIreland/!
Step 8: To make the croutons, slice the seeded bread and cut into cubes. Heat olive oil in a frying pan and fry the bread cubes until the become crisp. Our favorite breads are from The Gluten Free Bakery https://www.theglutenfreebakery.ie/
Step 9: Once the vegetables in the soup are soft, remove from the heat and puree using a hand blender. Taste and season with the salt, pepper and powdered chili as necessary
Step 10: Serve soup in a bowl, scatter croutons and toasted pumpkin seeds on the top to garnish and enjoy!
Let us know if you try our recipe and be sure to tag us in your pictures using the hashtag #eddoanddandy