Battle of the Pumpkin Soups

As we are moving into the cooler months I find that I am looking into cooking warming soups.  

One soup that is a particular favourite and deliciously simple is pumpkin soup.  I love to make a creamy, buttery, nutmeggy soup but when talking about what I had prepared for dinner with my mother, she said that she prefers her pumpkin soup with coriander and cumin.  

The soup that she had made for herself was pumpkin, vegetables and lentils with the addition of cumin and coriander - of this soup, she sang its praises.  

This was something that I found interesting:  the difference of a few ingredients, namely spices and herbs can change the flavour of a vegetable so greatly.  I had to try this soup for myself.  The ‘battle’ was on!

Monica’s Pumpkin Soup

a glug of olive oil

20g knob of unsalted butter

1/4 jap pumpkin

1/2 onion

1/4 carrot

3 cloves of garlic

1/2 tsp of freshly ground nutmeg

salt to taste - usually about two pinches

1 litre of vegetable stock

Start by chopping up all of the vegetables, including the garlic which is set aside.

Heat the oil and the butter until the butter has melted.  Add the pumpkin, onion and carrot to the pan and saute gently adding a pinch of salt.  Cook these until they have softened a little and the onion is translucent.  

At this point add the nutmeg and the garlic and stir through heating both through - you don’t want to burn the garlic!

Add the stock - I use a gluten free vegetable stock powder with boiled water.  I find that this works perfectly well. However feel free to use your preferred stock type.  

Bring the soup to a gentle simmer and cook until the stock is reduced by about a third.  The vegetables will be well cooked by now.  I find that this takes about 20 minutes or so.

Blend with a Bamix or stick blender until smooth.  Check the seasoning and correct as required.

Serve with freshly baked gluten free bread or toast.

Mum’s Pumpkin and Red Lentil Soup 

1 carrot

1/2 a butternut pumpkin - the piece I had was 680g

1/2 stick of celery

1 onion

1 glug of olive oil

1 & 1/4 tsp dried ground cumin

1 tsp dried ground coriander

2 cloves of garlic

1 litre of vegetable stock

1 & 1/4 cups of red lentils

salt and pepper to taste

Dice up all of the vegetables.

Heat a glug of olive oil in a large pan and add the onion, carrot, celery and pumpkin with a pinch of salt and saute gently until the onion is translucent and the vegetables are brightly coloured and becoming a little soft.  Chop the garlic and add to the pan heating it through for a minute.  

Add the stock then the lentils to the pan and bring to the boil, stirring occasionally.  Drop the heat down a little so that it is boiling gently and cook for at least 20 minutes or until the vegetables are cooked through and the lentils are mushy.

Blitz the soup with a Bamix until smooth.  Check the seasoning and correct.

Serve piping hot, topped with a dollop of natural yoghurt.

After trying both soups, I found both to be quite lovely but when comparing the two they are very different.  I have to say that I personally prefer my version (of course!) but Mum’s soup is a delicious change from the same pumpkin soup that I always make.

Try them for yourself and tell me your thoughts!