Bishopstone Pumpkin and Artichoke Soup

Every year I use the remains of the pumpkins we make monsters from to make some soup. This year was no different.



Here is how I make it.

Chop up 2 large onions into small pieces and fry off to a golden brown colour in some good olive oil, taking care not to burn them. Make sure they are well caramelised though. Meanwhile chop up the remains of the pumpkin flesh in to small pieces and put to one side.



Dig up a bunch of artichokes (a good armful from the garden will do!). Fartichokes we like to call them. Peel and dice them and put in with the chopped pumpkin. Chop up 4 parsnips and put with the rest of the veg.

Now add the vegetables a small amount at a time making sure it doesn't burn and stick. Juice will come out of the pumpkin and it won't need any extra water at this stage. Add a teaspoon of salt, some black pepper and a tablespoon of sugar. Keep adding the vegetables until they are all in the pan and let the mixture simmer in its own juices for a good 20 minutes in a heavy pan with the lid on.

Add a little water and blend it to a rough consistency (not too much or it gets all gooey). Add a tub of soured cream. Put it back on the heat and add a little water to get the consistency of a good thick winter soup.

Meanwhile fry up some chopped up pieces of smoked back bacon to a crispy consistency. Once done stir this into the soup. Serve with good hunks of homemade bread.

I just served this to my family a little earlier. Even my 16 year old daughter and her friend loved it and had seconds.

Millie who is 18 months polished off a whole bowl of the stuff.

It was delicious.

Some monsters from last night!



Mabel.



Martha.