At a loss over what to do with those pumpkins after Halloween? This warming squash soup recipe from the brilliant team at The Pig is just the thing
We reckon Crown Prince squash is the tastiest variety out there – it really packs a flavour-filled punch. Incredibly easy to make, this soup is always an instant hit. It’s comforting and velvety smooth – and great with a generous hunk of freshly baked crusty bread.
IMAGE: EMLI BENDIXEN
The Pig’s Squash Soup
serves 8-10
Ingredients
- 1 Crown Prince squash if you can’t find it, use another variety
- 4 garlic cloves peeled and chopped
- 5 sprigs of thyme
- rapeseed oil
- 2 onions peeled and sliced
- 2 sprigs of savory or thyme just the leaves, chopped
- a good knob of butter
- 500 ml 18fl oz vegetable stock
- salt and pepper
- To serve
- a handful of pumpkin seeds toasted
- a drizzle of chilli oil optional
Instructions
- Preheat the oven to 200°C, 180°C fan (400°F), Gas Mark 6. Cut the squash into quarters, scoop out the seeds and set them aside. Put the squash in a tray with 2 garlic cloves, the thyme, salt, pepper and a drizzle of oil, cover with foil, and roast for 30-45 minutes, until soft.
- Sweat the onions, the remaining garlic and savory (or thyme) in a large pan with the butter until soft. This will only take a few minutes.
- Remove the squash from the oven, scoop out the flesh and add to the pan. Cover with the vegetable stock and cook for 15-20 minutes, gently simmering. Finally, blitz the soup in a food processor, or with a hand blender, until smooth, and season to taste.
- Toast the pumpkin seeds that you set aside earlier in a hot dry pan for a couple of minutes.
- To serve, pour into bowls and sprinkle the toasted pumpkin seeds on top with a drizzle of chilli oil, if using.
Notes
Not everything tastes best when it’s freshly picked. Some crops are much better when cured (left to sit around for a while). Crown Prince squash is a good example. Cut straight from the vine, it’s basically just a big chunk of floury starch. It’s only through the curing process that you get the best out of it. Store the squash in a dry place for 2-4 weeks to let the sweetness of its flavour fully develop. Don’t leave it any longer than that though, as the flavour will start to deteriorate.
Recipe extract from The Pig: Tales and Recipes From the Kitchen Garden and Beyond (Octopus Publishing, RRP £30) by Robin Hutson, Gill Morgan, Paul Croughton and The Pig team.
If you like the look of this, then you might also like Diana Henry’s Chicken With Wild Mushrooms, Pumpkin, Rice & Sage Butter here. You can share this recipe using the buttons at the top of the page and discover more foodie inspiration here.
