How to make pumpkin soup: A delicious seasonal recipe for Halloween

Cooking seasonally is the best way to ensure you’re getting the most out of your ingredients.

And as we approach the end of October, pumpkins are on the brain – so there’s every reason to cook with the autumnal vegetable.

The below pumpkin soup recipe, from The Gift Of Oil, is pretty simple to make and features just a handful of seasonal ingredients, plus some store cupboard staples.

So why not make a big batch and have it throughout the week?

Pumpkin soup recipe

Ingredients 

• 850g pumpkin, deseeded and roughly chopped 
• 3 tbsp pumpkin seeds 
• 1 large onion, chopped 
• 2 carrots, peeled and chopped 
• 1 medium-sized potato, chopped 
• 2 garlic cloves, peeled and left whole 
• 3 tbsp olive oil 
• 1 ltr vegetable or chicken stock, a little extra may be needed 
• 100ml double cream 
• Dress with a drizzle of chilli or garlic oil, such as the Gift of Oil options

Method 

1. Place the onion, carrots, garlic, and 2tbsp the olive oil into a large pan. Cook on a low heat for about 10 minutes or until the vegetables are tender. 
2. Add the potato and butternut squash, mix and cook for a further 3 minutes. Pour over the vegetable stock, season and bring to the boil. 
3. Reduce the heat, simmer and cook for about 45 minutes or until the butternut squash is really tender. 
4. Remove from heat and then using a stick blender blend the soup until smooth. 
5. Add the cream and a bit more vegetable stock if the soup if needed, season to taste and set aside. 
6. Heat the rest of the olive oil in a frying pan on medium heat add the pumpkin seeds and fry until the seeds start to pop. Remove from the pan and set aside. 
7. Ladle the soup into bowls, add a splash of chilli or garlic oil. Top with the toasted pumpkin seeds and a drizzle of cream. Serve with crusty bread.

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