There’s already an autumn chill in the air so what better way to keep out the cold than a comforting bowl of warming pumpkin soup? During the winter months, I’ll often make batches of various soups as I find them the perfect quick lunch for me or tea-on-the-go in a flask for the kids. This recipe came about while needing to use up a glut of pumpkin (donated by a friend of my mum’s) that was clogging up my freezer. It’s a really cheap and easy recipe that will be perfect for Halloween, when we will have more pumpkin flesh than we know what to do with! The chilli flakes give the soup a gentle warmth rather than heat, that can easily be adjusted to taste and the pine nuts and halloumi are simply an alternative to croutons, adding a little crunch and extra dimension. Keep it vegetarian by using a vegetable stock rather than a meat based one.
This recipe easily serves a family of five with leftovers.
- 1 medium red onion, roughly chopped
- 2 large garlic cloves, peeled
- 1 red pepper, deseeded and roughly chopped
- 1 large carrot, roughly chopped
- 1 small pumpkin or squash, deseeded and roughly chopped (some varieties don’t even need peeling if the skin is thin!)
- Splash cooking oil, I use rape seed
- 2 pints of hot stock, I use the liquor from boiling a ham before baking, but any fresh stock or cubes will work well too (Knorr are gluten free)
- 1 tsp dry chilli flakes (more if you like it hot!)
- Salt and pepper
- 2 heaped tsp pine nuts per person
- Approx 50g halloumi per person (I use a 225g pack for 5 of us), chopped into 1cm cubes
- Chuck the onion, garlic, pepper, carrot and pumpkin into a roasting tray and drizzle with the oil
- Roast in a preheated oven at 160C for around 50 minutes until soft and slightly browned in places (stir every 15-20 mins)
- Bring the stock up to a simmer in a large saucepan and add the chilli flakes
- Allow to simmer for 5 minutes before adding the roasted veg off the heat
- Whizz the soup with a hand-held blender until smooth
- If the soup seems a bit thick, add hot water until you reach the desired consistency
- Season with salt and pepper to taste -I often find that it doesn’t need any salt if I use stock cubes and if you are topping with halloumi, that is salty too!
- When you are ready to serve, heat a dry sauce pan to max
- Add your pine nuts to the pan and keep gently shaking the pan to prevent them burning
- DO NOT LEAVE THESE UNATTENDED!! As soon as they start to colour you are seconds away from burning!
- On a high heat these should be toasted in a couple of minutes, remove from the pan
- Keeping the high heat, add a little oil to the pan, allow to heat up
- Add the halloumi cubes
- These will colour instantly so keep moving them around until all sides are browned
- Remove from the pan to prevent burning
- Serve the soup with a topping of the halloumi and pine nuts
Enjoy your Warming Pumpkin Soup with Pine Nuts and Halloumi!!
The most popular recipes on the blog this week were:
- Cheesy Carrot, Courgette & Pea Fritter Stacks
- Sweet Potato & Chorizo Fritters
- Easy Salmon and Sweet Potato Fishcakes
Why not give one a go this week and let me know how it goes down with your family?
Have you got a family favourite that you’d like to share? Click here to send in your recipe and I’ll post my favourites over the next few weeks!!
Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx
0 thoughts on “Warming Pumpkin Soup with Pine Nuts and Halloumi”
Pingback:Mushroom and Spinach Lasagna – Buzymum