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.
There are so many tasty pumpkin recipes to try, from pasta to pie, but soup is a great warming option too – especially as the cold and dark nights draw in.
Not to mention, you can top it with so many things – from seeds and croutons, to different flavoured oils. The possibilities are endless.
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
- 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.
- 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.
- Reduce the heat, simmer and cook for about 45 minutes or until the butternut squash is really tender.
- Remove from heat and then using a stick blender blend the soup until smooth.
- Add the cream and a bit more vegetable stock if the soup if needed, season to taste and set aside.
- 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.
- 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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