As the season turns in Shetland, I find myself searching for my favourite nourishing autumn pumpkin soup recipe and warm woolly jumpers, and taking a few moments to reflect on the highlights of summer.

The change of the season is palpable in Shetland, the hills come alive in a beautiful shade of purple as the heather starts to thrive. It is a gentle reminder that summer has come to a close and it’s time to slow down and enjoy a few quiet moments in the garden to reflect.

I absolutely love this time of year, the misty mornings, the soft golden light of the late afternoon, and the thought of evenings spent cooking my favourite cosy autumn pumpkin soup recipe and hearty dishes for my family, using the produce from my garden.

A family favourite (I suspect you will love this one too) is my Autumn Spiced Pumpkin Soup Recipe. It is the ultimate comfort food as you gather around the dinner table or choose a quiet moment for yourself,  in your favourite armchair, with a good book and a bowl full of this cosy autumn soup.

It is deliciously smooth and nourishing for the body and mind, which is why I am so excited to share this cosy autumn soup recipe from my very own cookbook – A Year in My Shetland Garden

How to make this comforting autumn pumpkin soup recipe

Ingredients list – Serves 4

1 Medium pumpkin or butternut squash (approx 1 KG)

3 large shallots, peeled and halved

3 tbsp coconut oil 

Sea Salt and freshly ground pepper 

A thumb-size piece of ginger, peeled and chopped finely

¼ tsp ground cinnamon

¼ tsp smoked paprika 

1l  vegetable stock 

20g unsalted butter 

To Serve

50ml double cream or 50ml olive oil 

Fresh herbs of your choice (thyme or sage)

Method

Preheat the oven to 180 degrees C (350 degrees F, fan oven 160 degrees C

Wash the pumpkin, cut in half, scoop out seeds and stringy pulp and discard these.

Cut the pumpkin into 2cm slices and place on a baking sheet.  Melt the coconut oil and drizzle over the pumpkin and shallots.  Season well and bake for 20 minutes.

Transfer into a medium pan and add the ginger and spices, followed by the stock.  Bring to the boil and cook for 10 minutes.

Remove from the heat and blitz with a stick blender until completely smooth.  Add the butter and stir in. 

To serve, drizzle over double cream or olive oil and sprinkle with fresh herbs.

Turn your surplus pumpkins into a delicious pie or soup

This autumn pumpkin soup recipe is also great for the end of October and November, when you tend to have an excess amount of pumpkins in your pantry. Whether that be from the spoils of your garden, decorating for autumn or Halloween. According to the Guardian  24m Halloween Pumpkins are headed for landfill , so what better way to avoid food waste than by turning all of your pumpkins into a delicious soup or hearty pie.

Looking for more seasonal recipes using fresh ingredients from the garden?

Check out Misa Hay’s A Year in My Shetland Garden. Where you can find a collection of simple, seasonal recipes for nourishing dishes, inspired by my beloved garden, local Shetland produce and wild plants.