Homemade Pumpkin ‘St-oup’.

22835471_10156889075857293_1406176283_nI love autumn. I love the weather. I love the colours. I love the festivities. And I love the pumpkins. However, I really dislike the mess that accompanies anything to do with pumpkins – it gets everywhere! – and it always seems like such a shame to waste so much veg simply for decoration. So this year, I thought I would try and minimize some of the waste and have a go at making something. Now, I’ve never really been one for pumpkins in the past, but I think that was a result of some quickly cobbled recipe and it never really tasted that nice.

This year, I’ve prepared myself a little more. I’ve picked two recipes to give a go and I thought I would let you know my experience for each so that you can always give it a go if you want to.

The first recipe I tried was Pumpkin soup. As the weather gets colder and wetter and windier, there is honestly nothing better than a nice bowl of soup. I also think there’s not a lot that can go wrong with soup – well, so far that’s what I’ve found anyway!

I found a few recipes online for a range of various variations of the same dish, but decided to give it a little tweak to make it my own. I’ve given it the inventive name of ‘St-oup’ because the final product was halfway between a soup and a stew. I think if I had liquidized it more it would have been more soup like but, regardless, it was lovely.

The finished product was absolutely lovely and full of scrummy flavours – which is good because it made bloody millions! So here you go. I hope you enjoy it 🙂


  • Leftover Pumpkin – around 1 pumpkin worth.
  • 2 carrots.
  • 2 parsnips.
  • 2000ml crème fraiche.
  • onions.
  • 3-4 rashers of bacon.
  • 1 garlic clove.
  • 1 tsp Mixed herbs.
  • 1 tsp cayenne pepper.
  • 1 stp cumin.

What to do:

  • Place pumpkin in a saucepan and boil for around 5-10 minutes. Then, take off heat and mash until you have a mixture which is somewhat smooth and somewhat lumpy but lovely and orange.
  • While the pumpkin is cooking, chop the carrots and the parsnips into chunks and put on to cook in boiling water. Once cooked, add to the pumpkin and mashed.
  • Cut the onions and bacon into small chunk and fry in a small saucepan with the crushed garlic clove until browned. Then, add to the veggy mush.
  • Return the saucepan with the veggy-bacony goodness to the heat and stir in the crème fraiche until smooth and lovely. Then add the herbs and spices – tasting as you doo.
  • Turn off the heat and serve in bowls with some tasty crusty bread.


And it is really that simple. I am freezing my leftovers so that I can enjoy later in the season so if you are overwhelmed by the amounts you can always follow suit.

I hope you’re having a lovely holiday season.

Until next time,




2 thoughts on “Homemade Pumpkin ‘St-oup’.”

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