I recently blogged about my Laura Ashley Autumn soup bowls, and I thought it would be lovely to make a lovely seasonal soup to serve in them. I collaborated on this with my lovely friend Fay, and we had a lot of fun creating this one together. This is a super simple soup that makes a nice big batch, perfect to freeze and warm up when you need a quick meal. With all the beautiful squashes and pumpkins gracing the super market shelves at the moment, now is the perfect time to experiment with different varieties and flavours.
You will need:
3 pint of vegetable stock
1 medium butternut squash
2 medium squashes or pumpkins
1/2 tsp nutmeg
1/2 tsp cinnamon
salt and pepper
pumpkin seeds and croutons
How to Make:
Peel and chop the vegetables
Bring to the boil and simmer for 1 hour
Season with nutmeg, cinnamon salt and pepper and blend or mash.
Pour into bowls and garnish with croutons and pumpkin seeds.
I’m so happy with how delicious this tasted, we served it with some lovely cranberry bread which went perfectly with it. I’m hoping to share some more tasty seasonal soups with you very soon. I’ve found a few vintage soup recipes that I’d like to work with, so watch this space! Do you have any autumn soup recipes that you’d recommend? As always let me know if you try this recipe and tell me what you think.
The soup bowls are available on the Laura Ashley website and are currently reduced, so get them while you can.
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