Roasted Crown Prince Pumpkin soup with potato
Pumpkins are EVERYwhere right now...of all shapes, colours and sizes. In the past, I was always intimidated to try new varieties but recently I got to taste test a few different kinds and decided to be brave and try to make a soup from a kind of pumpkin I have never used before. I wanted to do a batch cook so I could have some for the freezer so went for a large crown prince pumpkin of course you can use any other kind of pumpkin you like.
Roasted Crown Prince Pumpkin soup with potato
Pumpkins are EVERYwhere right now...of all shapes, colours and sizes. In the past, I was always intimidated to try new varieties but recently I got to taste test a few different kinds and decided to be brave and try to make a soup from a kind of pumpkin I have never used before. I wanted to do a batch cook so I could have some for the freezer so went for a large crown prince pumpkin of course you can use any other kind of pumpkin you like.
Open in Cookpad AppSteps
- 1
Leave the hard skin on. Cut your crown prince pumpkin into quarters and remove all the seeds.
- 2
Cut into smaller chunks and place in a roasting tin, drizzle with a little oil and place in your whole garlic cloves. Season with salt and pepper, thyme and chilli flakes. Roast in the preheated oven at 180 for 30 minutes.
- 3
Whilst the pumpkin roasts in the oven, wash and slice your leak, add to a large pot with a little oil and gently fry on low heat. if you are still waiting on the pumpkin to come out of the oven turn off the pot until you are ready so the leeks don't burn once cooked.
- 4
Remove the roasted pumpkin from the oven and scoop the flesh away from the hard skin. Add the pumpkin to your pot with the leeks and top with your vegetable stock. Bring up to a boil. (I used 1 vegetable stock cube)
- 5
As this comes up to a boil, peel and dice your potatoes and add to the pot as well. If the 500ml of stock is not enough to cover everything then just top up with a little bit more water. Allow boiling for 15 minutes until the potatoes cook.
- 6
Remove from the heat, season to taste and blend to a smooth creamy soup. If it is too thick add a little more water to get the consistency and thickness you would like. I kept mines quite thick as I liked the creamy texture without having to add additional cream.
Serve with fresh bread and butter and maybe some extra chilli on top if you like it spicy.
- 7
My large pumpkin made a huge pot of soup so it was the perfect batch recipe to make other meals for later in the week to put in the freezer. I portioned out three meals into freezer bags from the leftovers. these will sit in my freezer for another cold autumnal or winter's day to enjoy again and again.
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