With the clocks going back this weekend and the daylight hours shortening it definitely feels like autumn has well and truly arrived. There’s a perceptible chill in the air and the leaves on the trees have started turning, setting the countryside ablaze with yellows, oranges and reds. This is my favourite time of year with long walks through crunchy leaves before heading home and getting cosy on the sofa with blankets and my cat as a hot water bottle.
One of the best parts of the turning weather though is that we’re getting back into soup season. Soups are so versatile and they’re a perfect way of getting vital nutrients whilst keeping you warm and cosy. Healthy comfort food is the way forward. The recipe below is packed full of vitamins including Vitamin A (which helps build and maintain a healthy immune system, just what we need at this time of year) and dietary fibre (which is good for the digestive system and makes us feel satiated). Like a warm smoothie, soup really can give you everything you need.
I’ve used our Wilja potatoes for this soup – the most underrated potato in the world if you ask our Potato King Steve. This variety is a go to at this time of year, its earthy tones and versatility are what makes it a true pantry staple – boil, mash, bake or roast it can do it all.
With Halloween and Bonfire Night fast approaching this recipe is a delicious, seasonal dish that can help inspire all those content, hygge feelings we seek at this time of year – and would be the perfect thing to warm your hands around whilst watching some fireworks.
Cooking Time: 45 minutes
250g Wilja potatoes
400g shallots (or red onion)
1 clove crushed garlic
200ml vegetable stock
2 tbsp Morghew rapeseed oil
1 tbsp curry powder
2 tsp dried coriander leaves
Salt and pepper
- Preheat the oven to 200°C (180°C fan, Gas Mark 6).
- In a bowl mix together the rapeseed oil, curry powder, coriander leaves, crushed garlic and a generous pinch of salt and pepper.
- Remove the seeds from the pumpkin and peel before chopping into 2cm chunks. Place into the bowl with the oil mix and coat evenly before spreading in a single layer on a lined baking tray. Peel and roughly cut the shallots into quarters and scatter over the pumpkin.
- Peel the carrots and cut in half lengthways and widthways before transferring into the bowl and coating with the remainder of the oil mix. Arrange these on a separate baking tray in a single layer.
- Put both trays into the oven to roast for 20 minutes.
- In the meantime, peel the potatoes and cut into chunks before placing in a saucepan of salted water and boil for 8-10 minutes, until soft. Drain and set aside.
- Once the pumpkin and carrots are ready and soft add to the saucepan with the potatoes and pour over the stock. Blend everything together and simmer, adding a little extra boiling water if you’d like to thin the consistency.
- Serve hot with crusty bread and enjoy!