Three ways with pumpkin soup
Autumn always brings pumpkins into my kitchen. I love that the same ingredient can become three very different bowls of soup, and that sometimes the pumpkin itself becomes the bowl.
1. The familiar favourite
A classic pumpkin soup. Simple, comforting and a lovely place to start when the season arrives.
2. Roasted vegetables, pear & butternut squash
For this version, I bring together roasted vegetables, butternut squash, pear and spices, then serve the soup inside a large roasted pumpkin. The serving bowl becomes part of the meal.
3. Little white pumpkins
Another version combines roasted vegetables and butternut squash, served in small roasted white pumpkins. I love giving everyone their own little pumpkin at the table.
Three different ways to enjoy the season, from an everyday bowl to something a little more special to share.
These are kitchen notes and serving ideas. Full ingredient quantities and step-by-step recipes will be added separately.
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