As much as I love a bowl of chicken soup, for a true spoonful of comfort in our house, it’s gotta be pumpkin soup. Now I am sure that you already have your own recipe that you can put together blindfolded, but there is one thing I need to check… Are you making sure to sauté your vegetables before adding the stock? It sounds like a simple thing, but it makes a world of difference to the flavour of your soup. For me, I start with butter and sauté leeks (or sometimes onions) until they are tender first, then add the chopped pumpkin and give that a few minutes of stirring to start to get some caramelisation happening which is what adds a rich, sweet depth to the soup. Then in with stock, simmer til tender and blitz away until it is smooth and velvety… Those extra few minutes of
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