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 care at the beginning of your soup making will make such a difference…your tastebuds will thank you!