This year, we decided to make November 'soup month' at Borough Broth Co. it's the perfect month to warm up, nourish yourself with beautiful warming soups and save a few pennies in the process by using up all of those bendy veggies in the bottom of the fridge drawer. You know the ones I'm talking about! They're still good, and you'll feel ever so frugal using them.
I deliberated over the name of this soup as I was unsure as to the definition of a squash/pumpkin/gourd so I did some research. Ultimately all pumpkins are squashes, winter squashes or 'hard-skinned' squashes. Pumpkin, is somewhat a term from our friends across the pond. Needless to say, they're all good.
Just one word of advice, don't ever let your Mum make a jack-o-lantern out of a swede - its not a good look. This is speaking from experience.
Serves: 2 (hungy) people
Time: 10 mins prep 20 mins cooking
* indicates optional ingredients
1 tbsp fat (I always use chicken or beef fat but a cold pressed rapeseed or something with a high smoke point is recommended).
4 garlic cloves, crushed
2 onions, diced
2 carrots, cubed
150g pumpkin/squash, skinned, deseeded and cubed (Blue Max squash if you can get one, but any winter squash will do)
1 pouch Bone Broth (chicken or beef)
1/4 whole nutmeg, finely grated
1 tsp ground turmeric
freshly ground black pepper
sea/pink Himalayan salt
large handful fresh parsley, roughly chopped (stalks and leaves)
*organic creme fraiche
Add the fat to a large saucepan and place on a low heat so the fat gently melts (if solid).
Soften the onions in the pan slowly, ensuring it doesn't brown but goes translucent.
Add the garlic for the last two minutes before adding the broth.
Add the pouch of broth along with the carrots and squash and briefly bring to a boil and turn down to a simmer.
Leave to simmer and after 10 minutes add the parsley and nutmeg.
After 5 more minutes blitz with a hand blender and its ready to serve.
Top with a swirl of creme fraiche if you're feeling decadent, but it doesn't really need it.