Creamy Pumpkin Soup with Pancetta and Goats Cheese
As the cold dark nights draw in we are turning to hearty veg to keep us warm this Autumn and with Halloween just round the corner are thoughts are firmly on our seasonal hero, the pumpkin! Soft and nutty with beautiful orange flesh, it brings flavour and colour to the gloominess at this time of year. Pumpkins are fantastic simply roasted up with oil and seasoning but we’ve gone for an indulgent spiced creamy soup to show off this amazing squash. It’s a must to keep you warm and ward away the ghouls this Halloween.
Author: The Hungry Bears Blog
Recipe type: Starter
- 1 Small pumpkin (cooking varieties are best)
- 4 Banana shallots or 1 large onion
- 1 Stick of celery
- 1 Large carrot
- 2 Cloves of garlic finely chopped
- ½ tsp Nutmeg
- ½ tsp Ground ginger
- 150ml Coconut milk
- 750ml Vegetable stock
- 1 tbsp Olive oil
- Salt and pepper
- To Serve
- 150g Pancetta cubes
- Small handful of pumpkin seeds
- 100g Goats cheese
- Add olive oil into a large frying pan and set on a medium heat. Finely chop the shallots and celery, add to the pan and sweat with a lid on for 3-5 minutes, until softened and starting to colour.
- Peel the pumpkin, de-seed and chop into eighths, then slice through into 1cm thick slices. Add to the pan along with the carrot finely chopped, garlic, nutmeg and ginger. Cover and fry for a further 5 minutes ensuring all the ingredients are well mixed and the pumpkin has softened slightly.
- Now add the stock to the pan and pour in the coconut milk. Season well and continue to cook covered for another 20 minutes, checking there is enough liquid and topping up as necessary.
- Whilst the soup cooks toast some pumpkin seeds in a dry pan until the skins start to split. Use pre-dried pumpkin seeds for this unless you have roasted the pumpkin seeds from your deseeded pumpkin. Then set aside in a bowl. In the same pan lightly fry up the pancetta until golden and crispy and set aside along with the pumpkin seeds.
- When the pumpkin has cooked down into the liquid blitz up all the soup in a processor or using a hand blender until you have a lovely smooth consistency.
- Serve up the soup into bowls, or even in small hollowed out pumpkins! Sprinkle with the pancetta and pumpkin seeds and crumble over small pieces of the goats cheese to finish.