Two delicious soups for Autumn

When I was a child growing up in Jamaica, it was traditional to have a hearty bowl of soup for lunch on a Saturday whether it was pouring with rain outside or gloriously sunny. Soups were usually Pumpkin, Beef or Pea and often enriched with root vegetables such as yams or potatoes. In these two recipes I have omitted the chunky vegetables and have simply liquidised the ingredients to give a rich thick smooth soup. Delicious with warm crusty bread.

Pumpkin Soup

2 oz split peas
2 pts chicken stock
1/4 lb peeled and chopped pumpkin
1 onion coarsely chopped
2 rashers grilled crispy bacon, crumble for garnishing
Salt and freshly ground blackpepper
Sprig of thyme
2 cloves garlic crushed
1 whole Scotchbonnet pepper or two green chillies chopped
A tablespoon of freshly chopped parsley for garnishing

Soak the split peas in a bowl of water overnight. When ready to use, rinse thoroughly and place in a saucepan with the stock and other ingredients except the bacon and parsley. Simmer until the pumpkin and split peas are tender. Cool and then put through a liquidiser until thick and smooth. Serve hot and garnish with the chopped parsley and bacon.

Serves 6


Sweet Potato Soup

1 tablespoon olive oil
2 large onions - peeled and roughly chopped
1 clove garlic, crushed
1 lb sweet potatoes - peeled and diced
1 1/2 pints chicken stock
1 tablespoon fresh thyme
1 tablespoon chopped fresh chives
Salt & freshly ground black pepper
1/2 cup double cream

For the Garnish

2 tablespoons sour cream or creme fraiche
1 tablespoon chopped chives
2 rashers bacon grilled and crumbled

Heat the oil in a large saucepan over medium heat. Add the onions and garlic and saute until softened. Add the sweet potatoes, the stock, herbs and seasonings. Bring to the boil then lower the heat and simmer until potatoes are tender. This should take about 20 minutes. Remove from the heat, cool and puree in food processor/liquidiser adding the stock gradually. Process until smooth but if not smooth enough, pass through a fine sieve. When ready to serve, reheat the soup and add the double cream. Spoon the soup in bowls and garnish with the sour cream or creme fraiche, sprinkling over the chives and bacon.

Serves 6