Here’s a recipe for pumpkin soup recipe from a regenerative farm box.
Have any of you tried the Regenerative Farm Box from Flamingo Estate? It’s chock full of yummy local Californian produce.
“Our radical new CSA program, The Regenerative Farm Box is a chance for us to support the best farmers and growers in California, who grow the most delicious, nutrient-rich and nourishing food out there.
Each box is overbrimming with a rotating curation of fruits, vegetables, eggs, baked goods and weekly surprises, like flowers or spices.
Feeds a family of 4 for a week”
There was a pretty pumpkin in last weeks box as well as some onions and a sourdough loaf, so I decided to give pumpkin soup a whirl. This recipe is adapted from multiple recipes – it is simple and easy yet moreish and filling.
Creamy Pumpkin Soup Recipe
1 tbsp olive oil or butter
2 onions, finely chopped
1kg pumpkin peeled and chopped into small chunks
1 tbsp mixed herbs (oregano, thyme, parsley)
700ml vegetable stock
Heat your olive oil or butter in a large saucepan, add the finely chopped onions and cook for 5 mins, until soft but not coloured.
Add 1kg pumpkin, cut into chunks, to the pan with the herbs and continue cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour 700ml vegetable stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10-15 mins until the squash is very soft.
Pour 150ml cream into the pan, bring back to a boil, then purée the soup with a hand blender. For an extra-smooth consistency, you can pour the soup through a sieve.
Note* The soup can be frozen for up to 2 months. I made an extra batch for next week.
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