Kilcannon Recipe from the Garden

As part of our “Recipe from the Garden” series, we’re thrilled to share this month’s featured dish: Pumpkin Soup, a cosy and nourishing Autumn favourite!

Nothing says Autumn like the comforting aroma of roasted pumpkin, warm spices, and the creamy texture of a homemade soup. With pumpkins at their seasonal best, there’s no better time to embrace this delicious dish. Whether you’re looking to impress your dinner guests or just want to cosy up with a warm bowl at home, this Kilcannon recipe is sure to hit the spot.

 

Kilcannon Recipe Ingredients:

• 1 medium pumpkin, chopped
• 2 tbsp olive oil or butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, chopped
• 1 medium potato, peeled and diced (optional, for extra creaminess)
• 4 cups vegetable stock (or chicken stock)
• 1/2 cup coconut milk or heavy cream
• 1 tsp ground cumin (optional)
• 1/4 tsp ground cinnamon (optional)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish
• Toasted pumpkin seeds for garnish

 

Kilcannon Recipe Method:

1. Prepare the Pumpkin: Begin by peeling and removing the seeds from your pumpkin, then chop it into small cubes.
2. Sauté the Vegetables: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant.
3. Add the Vegetables & Spices: Stir in the chopped carrot, diced potato (if using), and pumpkin cubes. For an extra layer of warmth, add ground cumin and cinnamon – these spices are optional but really bring out the autumn flavours.
4. Simmer the Soup: Pour in the vegetable or chicken stock and bring the mixture to a boil. Reduce the heat and let it simmer, cooking until the pumpkin and other vegetables are soft and tender – about 20-25 minutes.
5. Blend Until Creamy: Use a hand blender to puree the soup in the pot, or carefully transfer the soup in batches to a blender and blend until smooth.
6. Add Creaminess: Stir in the coconut milk or heavy cream to give your soup a silky, rich texture. Season with salt and pepper to taste.
7. Serve & Garnish: Ladle the soup into bowls and garnish with toasted pumpkin seeds and a sprinkle of fresh thyme or parsley for that final fresh touch.

 

Why We Love It:

This pumpkin soup is not only delicious but versatile – you can make it rich and creamy with heavy cream, or keep it light and dairy-free by using coconut milk. The hint of cumin and cinnamon adds a depth of flavour that’s perfect for the season, while the toasted pumpkin seeds add a satisfying crunch.

 

Enjoy the Flavors and Benefits of Autumn

Pumpkin soup isn’t just delicious – it’s also packed with health benefits! Pumpkins are rich in vitamins A and C, which support your immune system and promote healthy skin. They’re also a great source of fibre, helping to keep you full and satisfied, while being low in calories. Plus, the antioxidants in pumpkin help protect your body from free radicals, supporting heart health and reducing inflammation.

 

From Our Garden to Your Table

While we don’t sell pumpkins at Kilcannon Garden Centre, we’re still excited to inspire your seasonal cooking! So grab a pumpkin from your local market and enjoy this delicious soup in at home, this recipe is the perfect way to savour the flavours of fall.

We’d love to see how your homemade soup turns out! Share your photos with us on social media and tag #KilcannonRecipes.

Happy cooking!

 

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