Post-Halloween Jack-o'-Lantern Pumpkin Soup

Step by step

1. 1

   Prep the Pumpkin: If using a fresh Jack-o'-lantern, scoop out the fibrous stringy middle and seeds. Peel off the hard outer skin with a sharp knife or heavy-duty vegetable peeler, then cut the pumpkin flesh into roughly 2–3 cm (1-inch) uniform cubes.

2. 2

   Prep the Aromatic Base: Dice the onion and finely mince the garlic cloves.

3. 3

   Heat 2 tbsp of olive oil (or butter) in a large soup pot or Dutch oven over medium heat.

4. 4

   Add the diced onion and sauté for 4– 5 minutes until softened and translucent, but not browned.

5. 5

   Add the minced garlic and stir continuously for 1 minute until fragrant.

6. 6

   Add the 1 kg of cubed pumpkin into the pot and stir well to coat in the onions and oil.

7. 7

   Pour in 1 litre of vegetable stock. The stock should just barely cover the pumpkin pieces.

8. 8

   Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot with a lid, and let it simmer for 20 minutes (or until the pumpkin cubes are completely fork-tender and collapse easily when pressed against the side of the pot).

9. 9

   Remove the pot from the heat and let it rest for 5 minutes to cool slightly before blending.

10. 10

    Add the ¼ tsp nutmeg, ½ tsp salt, and ¼ tsp black pepper.

11. 11

    Using an immersion (stick) blender, purée the soup directly in the pot until completely smooth and velvety. (If using a stand blender, transfer the soup in batches, venting the lid carefully to let steam escape, and blend until smooth before returning to the pot).

12. 12

    Stir in the 100 ml of double cream (if using) over low heat until fully combined and heated through.

13. 13

    Taste and adjust seasoning with an extra pinch of salt, pepper, or nutmeg if desired.