As the nights begin to draw in and (to my disappointment) the winter seems to be creeping up, I seem to have been left with no choice it’s time to dig out the fluffy slippers and pack away the flip flops. It can only mean one thing, it’s time to make pumpkin soup!
October is the perfect time of year to pick up a pumpkin, especially with halloween approaching. You may be thinking of carving, painting, decorating or displaying your pumpkins, however please don’t discard the inside of the pumpkin as this is the best bit.
Why not give my pumpkin soup recipe a go..
- 1kg pumpkin, diced
- 1 large carrot, roughly chopped
- 1 onion, roughly chopped
- 1 clove of garlic, chopped
- 1 tsp ground cumin
- 1 litre of chicken stock
- 2 tbsp rapeseed oil (olive oil is also fine to use)
- Salt & pepper to taste
- Creme fraiche
- Add the oil, onion and garlic to a large pan and gently saute on a low heat for about 5 minutes or until the onions are soft, then add the cumin and continue to cook for a further 2 minutes. Then add the pumpkin and carrot, stock and salt and pepper to taste and gently simmer for approx 30 minutes.
- With either a hand blender or food processor blitz into to a smooth consistency.
- Serve into individual bowls and stir through a dollop of creme fraiche, you could use double cream
- if you are feeling a little naughty.
- Tip: Rapeseed Oil is lower in saturated fat than olive oil and rich in Vitamin E and omega 3 - it is also cheaper!