This is a two-ingredient soup, that’s assuming that everyone has salt, pepper, oil and water!!! There are no quantities, just chop up whatever squashes or pumpkins you have and make as much or as little as you want. This is great after a cold walk, prefect for bonfire night. It keeps lovely and warm in a flask, and heats up easy in the microwave if you take it to work for lunch. This is a gluten free, vegan, vegetarian soup, and will count for at least one of your five a day.
Ingredients
- Chopped Pumpkin or Squash – whatever you have
- Spicy smoked Paprika (or normal paprika if you want it less spicy) – enough to coat the squash
- Olive or vegetable oil – enough to coat the squash
- Salt
- Pepper
- Water (if you have a vegetable stock cube you could add one if you want but you don’t need it)
Instructions
Chop your pumpkin/squash and toss in the paprika, salt, pepper and oil. You don’t need to peel most squashes but if you have a large pumpkin with thick skin then you probably should.
Pumpkins and Squashes
Spread out in a thin layer on a baking tray and roast in a hot oven for 20 minutes until it is soft, and the edges are slightly charred. The charring makes it taste lovely and smokey.
Roast Pumpkins
Allow to cool slightly then transfer into a saucepan and water (or veg stock) and blend with a stick blender until smooth. You don’t need to add anything else to this soup, such as cream or crème fraiche, it will be lovely and creamy tasting as it is.
This really is ridiculously easy, super tasty and suitable for everyone. If you don’t like a lot of spice, then just swap the spicy smoked paprika for normal paprika.
