Quorum Park Wildlife Walk

Pumpkin Soup

Our pumpkins are a favourite addition to the Quorum Allotment, find the plant in our Autumn raised bed from late May onwards (and the hub windowsills from March!).

The plants flower in July and pumpkins start growing from late July until an autumn harvest. Pumpkin soup is a favourite of the hub team each harvest time.

Top tip, if you’re keen to sweeten the dish, why not add in some butternut squash.
If you’re keen to add a touch more kick/ flavour – add a Thai green curry base to the onion base (secret ingredient for instant elevation!).

Celebrate Autumn: Quorum Park Allotment Pumpkin Soup

Enjoy this delicious pumpkin soup, a perfect expression of autumn's bounty, offering warmth and comfort with every spoonful.

Introduction

Welcome the cosy autumn season with a warming pumpkin soup, highlighting the vibrant produce from Quorum Park allotments. This rich and velvety soup is perfect for chilly evenings, offering a comforting blend of seasonal flavours that everyone will enjoy.

Ingredients

1kg pumpkin, peeled and diced

2 tbsp olive oil

1 onion, finely chopped

Thai green curry paste jar (optional)

2 garlic cloves, minced

750ml vegetable stock

200ml coconut milk

1 tsp ground cumin

1 tsp ground coriander

Salt and black pepper, to taste

Fresh coriander, for garnish

Crusty bread, to serve

Methodology

1. Prepare the Pumpkin:

  • Preheat the oven to 200°C (180°C fan).

  • Place the diced pumpkin on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelised.

2. Cook the Soup Base:

  • In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, cooking until soft and translucent. If adding the Thai green curry paste mix in and cook for around 5 minutes.

  • Stir in the ground cumin and coriander, allowing the spices to release their aroma.

3. Combine Ingredients:

  • Add the roasted pumpkin to the pot, stirring to coat with the spices.

  • Pour in the vegetable stock and bring to a gentle simmer. Cook for 10-15 minutes to blend the flavours.

4. Blend and Finish:

  • Remove the pot from heat. Using a hand blender, purée the soup until smooth and creamy.

  • Stir in the coconut milk and season with additional salt and pepper if needed. Heat gently for another 5 minutes.

5. Serve:

  • Ladle the soup into bowls, garnishing with fresh coriander.

  • Serve with crusty bread for dipping.

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