Pumpkin Soup


Did you know Pumpkins were first grown in Mexico, Or how you used to be looked down upon if you ate them as they were only for the poor or for your last resort, Luckily that is no longer the case, and now pumpkins are so popular that in the US they even have pumpkin festivals, pumpkin flavoured drinks and of course you can’t miss the pumpkin carving for Halloween.

Around the world, pumpkins are used for a great variety of recipes, as I discovered one day when I arrived home from a visit to my parents to find that my dad had filled my boot to the brim with pumpkins he’d grown. I knew that every meal that week I’d have to use them, and not wanting to repeat anything I started researching and experimenting, and here I will share my results with you.


So easy and so great on a cold winter’s day. I like to make mine with onion, garlic, potato, carrot, vegetable stock and cream. Don’t blend it for too long so it is nice and thick, and be sure to just add the cream before serving, at the same time as seasoning with salt and pepper.


Whether you make your own dough or buy the bases, what to do next is add tomato paste, mozzarella, thinly sliced chorizo, 1 cm cubes of pumpkin and chopped spring onion. Put it in the oven for 10 minutes and then add some rocket before cutting and sharing out. Another delicious one is pumpkin, baby spinach and ricotta cheese.


If you are a keen pasta maker then try pumpkin stuffing in ravioli with ricotta and spinach or solo. Another idea is to make pumpkin gnocchi and then add your favourite pasta sauce.

On the other hand, pumpkin pasta sauce is a real winner where you mix pumpkin puree with minced garlic, cream cheese, milk, a little cinnamon and nutmeg and once covering the pasta top with salt, pepper and parmesan cheese.


A favourite recipe of mine (that I taught my cousins and now they pass it off as their own at Christmas lunch) is pumpkin, baby spinach and rocket leaves, chickpeas and Danish fetta. Roast the cubed pumpkin with honey and olive oil and then use that as the salad dressing.


Perhaps the easiest one here, all you need to do is roast pumpkins and over vegetables until soft, then with a sauce such as pesto put in a wrap and fold up ready to take to work for lunch or a picnic.


Now we get to why pumpkins are so popular in the US because they are seen as dessert instead of the main meal. The easiest way to make this is to get a ready to bake the crust, then whisk together 1 can pumpkin, 1 can condensed milk, 2 eggs and 1/2 teaspoons of ground cinnamon, ginger and nutmeg. Pour the mix into the crust and bake for around an hour, cool and serve with whipped cream.

Other recipes I’ve yet to make myself but have loved are pumpkin spiced latte (US), pumpkin custard dessert (Thailand) and pumpkin masala or pumpkin coconut curry (India).


Do you have any other pumpkin recipe that we’ve missed, Share your comments below.


Jennifer will travel with others if she has to. She's all about getting out there without any restrictions. She's sharing here experience OnDECK.