I love this recipe and I used to make it all the time and I still do!
Well we have lots of pumpkins to carve for Halloween, so now to use up that scrumptious pumpkin flesh!
Those big beautiful pumpkins orange and gorgeous are amazing, but I have carved pumpkin faces from just those lovely grey ones and well, once hollow and lit from the inside they just as effective, with the beautiful orange glow coming from the inside!
Any kind of pumpkin is great, quite often I use Butternut pumpkin, perhaps Kent or Jap pumpkin. The flesh needs to be a vibrant/rich orange, because this will then be the colour of your soup.
1.5 /2 kilos/ 3 to 4 pounds: Pumpkin
3 large : Potatoes
2 litres : Chicken Stock or if you prefer, Vegetable Stock
Vegetables need to covered with liquid prior to cooking on the stove top, I always have a tin of powdered chicken stock in my cupboard, so I cover vegetable with water, then add three tablespoons of chicken stock to pot.
1 large : Brown Onion
2 : Eggs and a little milk
Handful of chives for garnishing.
Pepper and Salt : To taste
Peel and slice pumpkin and potatoes into similar sized pieces, place in pot, cover with water, add chicken stock.
Add sliced onion.
Add perhaps pepper at this stage, chicken stock of course is salty and at the end taste and adjust the seasoning.
Allow to cook until soft, remove from heat, (the liquid is part of your delish soup, with yummy flavours of stock and onion, do not drain), mash with your blender, you should have a lovely mixture of pumpkin soup. To add creaminess, here is where we add the eggs, just allow vegetables to cool a little, if added to soon, the eggs will cook too quickly, (we want them to blend easily and add richness to our soup), crack the eggs into pot and then blend straight away, add a little milk and there you go a beautiful pot of creamy thick soup.
When serving, (although I tend to add at the end of my cooking), add the cut up chives. The lovely orange colour of the soup plus the green of the chives on top, just adds more to the appeal and taste of your pumpkin soup!
I add straight after cooking, I do this because my son just grabs a bowl of soup straight from the fridge and heats. The added chives don’t need to be added, but when they are, at this stage, they don’t sink, but they do just sort of stay/ float on the top!