When autumn hits, there’s a chill in the air, the leaves are changing colours and it’s time for warm jumpers, hot drinks and days spent cuddling under a blanket with a proper Netflix binge.
So, while we cosy up this season, we thought it would be perfect to share our favourite autumn recipe. This recipe includes ingredients from your very own milkround, which means an extra excuse to keep cosy in your PJs!
When would you eat pumpkin harvest soup?
Pumpkin harvest soup is a delightful autumn dish, and the timing of when to eat it depends on your personal preference and the weather. So, when should you eat pumpkin soup?
- – Harvest season – As the name suggests, pumpkin harvest soup is simply ‘gourd-eous’ during the pumpkin harvest season. So, head down to your local pumpkin farm and get picking!
- – Cooler weather – Pumpkin harvest soup is a warming and comforting dish, so it’s best suited for cooler weather when you’re looking for something hearty and soothing.
- – Weekend gatherings – If you’re planning a gathering with friends or family during autumn, consider making pumpkin harvest soup. It’s a crowd-pleaser and can be made in large batches to feed a group of hungry mouths – perfect for the entire family!
- – Whenever you want – Who are we to tell you what to do? Go crazy, have it in summer for breakfast if you really want. As long as you enjoy it, that’s all that matters.
Remember, pumpkin harvest soup can be customised with various ingredients, and there are countless recipes available. Some versions incorporate spices like cinnamon, nutmeg, and ginger, while others may include ingredients like apples or carrots. So if you’re feeling rebellious, go wild!
Plus, this lovely soup is perfect on its own or with a slice of crusty bread for dipping!
So, shall we get started?
Pumpkin harvest soup recipe
- – 1 medium pumpkin
- – 4 chopped onions
- – 1 chopped bell pepper
- – 2 minced cloves of garlic (or, measure with your heart if you’re a real garlic lover)
- – 1 chopped chilli
- – 1 stock cube
- – Salt (to taste)
- – Pepper (to taste)
- – Neutral oil (like olive oil or avocado oil)
- 1. In a big soup pot, sauté your onions and garlic with a bit of oil. Add in your bell pepper and give it a good mix.
- 2. Carefully cut up your pumpkin. Use a good sharp knife and place a towel under your cutting board so it doesn’t wiggle around. Cut off the skin and then cut the inside into chunks.
- 3. Toss your pumpkin into the pot.
- 4. Add water until it covers all the veggies. Bring to a boil.
- 5. Add in your stock cube and chilli.
- 6. Let it simmer for a good half hour or so until all the veggies are soft and the flavours have incorporated together.
- 7. Then, using an immersion blender. Purée the veggies until it’s a nice, soup consistency. If you don’t have an immersion blender, a regular blender will work well too! Just scoop portions of the soup and blend.
- 8. Pour back into your pot and season to taste.
- 9. Enjoy!
Modern Milkman recipes
We hope you love this recipe! If you take any pictures of your delicious soup, make sure you tag us on Instagram – @modernmilkman_.
Here at Modern Milkman, we’re all about reducing packaging and food waste. Not only do we have this warming autumn recipe, but we have so many more, like a carrot and beetroot salad and a rustic apple sauce recipe.
Interested in even more recipes? Head to our blog and pick up some tips on how to keep certain foods and drinks fresher for longer. Also, read all about our milkround and find out how the magic happens!