Tips to Make the Best Ever Pumpkin Soup

What is better during these cooler autumn days than hot homemade soup?  

Since Halloween is only days away, pumpkins and squash are in abundance.  

Why not take a few minutes to make a pumpkin or butternut squash one?  Many recipes are out there.  I’ll give you a couple of tips that I’ve found make the preparation easier and the final product more tasty.  

First, to avoid feeling like all thumbs and down right clumsy with peeling either the squash or pumpkin, side step the process and roast the vegetable instead.  This is accomplished by using a large knife to cut the butternut squash in half or the pumpkin (choose a small one) in quarters.  The seeds and strings can be scraped out using a tablespoon.  

Place the prepared vegetable cut side up on a roasting tray and position in the middle of a 200C/400F oven for about 40 minutes or until a knife is easily inserted into the flesh.  I also recommend pouring a little water into the cavities before roasting to prevent drying.  Once cooked through, remove and let cool.  Peel the skin off with a paring knife and one’s fingers.  The resulting flesh is then ready to be weighed out for the amount required in your soup recipe.

For extra thickness, nutrition and a touch of sweetness, add one or two peeled carrots to the ingredients of your soup recipe.  When all the vegetables are cooked to the soft stage, turn off the heat and puree with a hand held stick blender.  Enjoy!