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Pumpkin soup is delicious and a great way to enjoy your home grown pumpkin. Eat on Halloween, or whenever the fancy takes you.
Serves 6-8
1 kg pumpkin
2 onions
4 tbsp olive oil
700 ml vegetable stock
150 ml pot double cream
4 slices wholemeal seeded bread
Handful pumpkin seeds
Method
Heat 2 table spoons of olive oil in a large saucepan. Add the onions (finely chopped) and cook for 5 minutes, until soft but not coloured. Add the peeled, de-seeded and chopped pumpkin to the pan and carry on cooking for 8-10 mins. Stir occasionally until it starts to soften and turn golden.
Pour the vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the pumpkin is very soft. Add the double cream and bring back to the boil. Purée with a hand blender.
While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted.
To serve, scatter the soup with croutons and seeds and drizzled with more olive oil.
For related articles click onto:
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How to Grow Pumpkins from Seed
Pumpkin carving
Pumpkins
What is Halloween?
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