hokkaido

Smoked Pumpkin Soup

In Brief

Prep Time : 20 minutes

Cooking Time : 20 minutes

Serves : 6

This recipe was conjured up due to the very sudden drop in temperature this month. I thought the people of Cardiff really needed somthing to knock their socks off and heat them up from the inside out, and what better than using the abundance of squash we are graced with in this country and spicing it up a little? The magic ingredient in this soup is the Smoked Paprika which can be bought from Spice of Life. It gives the soup such a hearty flavour, I’ve even had people ask if I’d been using a vegetarian stock! Come on!!!

At Riverside Market I serve this soup with a sage and walnut pesto and some Perl Las cheese, the combinations really make me proud to be using such amazing ingredients!

Shopping List

  • Hokkiado: 500g
  • Onions: 4 small
  • Garlic: 3 cloves
  • Chilli: 2 hot
  • Cayenne pepper: 1 tsp
  • Smoked Paprika: 1 tsp
  • Stock: 1 litre
  • Milva Potatoes: 200g
  • Tomatoes: 300g
  • Tomato Puree: 50g
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Cooking Instructions

1. Chop up the onions and start to sweat off with a pinch of salt

2. Get the garlic prepped up and add to the onions

3. Peel the squash and dig out the middle, then chop into thumb size chunks

4. Wash the spuds and chop the same size as squash

5. Add all the spices to the soup, followed by the stock, tomatoes and puree

6. Add the chopped vegetables, bring to the boil and simmer for 10 minutes

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