This time of year is synonymous with pumpkins now. They come in all shapes, sizes and colours and seem to be in every shop we visit. Here at Ardross we grown quite a few varieties from seed and they are one of our favourite things to grow. With their spikey vines and beautiful big yellow flowers, they are striking in the field and even better in a steaming bowl of soup or roasted. From the gorgeous Crown Prince Pumpkin to the tiny little cunchkins or the beautifully white Casperita’s there are many to choose from.
Crown Prince Pumpkins are perhaps our favourite of all the pumpkins and squash we grown. The colour of the skin is a gorgeous sea blue and when you cut them open it’s a glorious bright orange. The reason we grown them however, is for their taste, they are delicious, especially in soup.
This is a lovely crown prince pumpkin soup recipe that we make at home to warm us up when we’ve had a cold day out on the farm. I hope you enjoy it as much as we do. Make sure you garnish with some delicious microgreens for an extra burst of goodness!
- 1 medium Crown Prince pumpkin, peeled, seeded, and cubed
- 1 tbsp olive oil, or cold pressed rapeseed oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 small red chilli, chopped (adjust for spice preference)
- 4 cups vegetable broth
- 1 can (400 ml) coconut milk
- Salt and pepper, to taste
- Fresh coriander and pumpkin seeds, for garnish
- Steading & Co microgreens
Preheat your oven to 200°C (400°F).
Toss the Crown Prince pumpkin cubes with olive oil, salt, and pepper, and roast on a baking tray for 25-30 minutes until tender.
In a large pot, sauté the onion in a little olive oil over medium heat until soft, about 5 minutes. Add garlic, ginger, and chili, and cook for another 2 minutes.
Add the roasted pumpkin, vegetable broth, and bring to a simmer. Let cook for 10 minutes.
Using an immersion blender (or transferring carefully to a blender), blend until smooth. Stir in the coconut milk and season to taste.
Serve hot, garnished with fresh coriander leaves, a sprinkle of toasted pumpkin seeds and some nourishing microgeens.
