Pumpkin soup is one of those fabulous winter comfort foods. Everyone I know has the same reaction to pumpkin soup; a long low groan! I’ve also noticed most people are pretty precious about their pumpkin soup recipes; it has to have nutmeg; only use kent pumpkins; buttermilk is the key to creaminess, my Mum’s is the best... blah blah blah.
Honestly, I don’t really care about making a soup the same every time. I like the variations and the surprise of new and unexpected flavors. That for me is the fun of cooking. And I’m not made of money! Although I would like to be. I use what I have on hand and what’s in season, or in my garden. Plus I just bought some rockin’ local raw honey that I was busting to use!
Mustard Honey Pumpkin Soup- Serves 4
- 1 butternut pumpkin, cubed (approximately 1.7kg) - or any other pumpkin
- 1 potato, peeled and cubed
- 1 leek, diced fine
- 1 onion, diced fine
- 4 spring onions
- 6 garlic cloves, diced fine
- 2 large rosemary sprigs
- 2-3 tablespoons of whole mustard grains (or Dijon)
- 3-4 tablespoons of honey (I used Elixir Raw Honey)
- 50mL of dry Sherry
- 3 cups of homemade chicken stock
- Salt and pepper to taste
- Fry your diced onions, leeks and spring onions with a little salt and olive oil (or butter, or ghee) in a medium size stock pot. Once the onions start to become translucent, add half of your sherry and allow the onions to reduce and caramelize. After a minute or two, add your remaining sherry and garlic and fry for another minute.
- Add in your honey and mustard and fry for another minute. Then add all your remaining ingredients and bring to the boil.
- Boil your soup for 5-10 minutes, then reduce to a simmer. You can leave the soup to simmer on low for a few hours, or you can jump to the next step straight away!
- Remove your rosemary sprigs. Using either a blender or stick blender to blitz the soup into a lovely smooth consistency. Return to the heat and let the soup simmer gently for a few minutes. Add salt and pepper to taste, and more honey and mustard if you like a stronger flavor.
Serve your Mustard Honey Pumpkin Soup with a dash of yoghurt, cream or sour cream and drizzle with honey. I kept my pumpkin seeds and roasted them in the oven with a little olive oil until crisp for a crunchy garnish. Enjoy!