Are you celebrating Halloween?
Pumpkin lanterns are everywhere! Don’t waste the flesh, make it into a delicious, healthy soup!
Preparation: 15/20 mins
Cooking time: 25 mins
You will need:
1 large pumpkin, peeled and cut into large chunks
30ml (2 tablespoons) olive oil
1 Large onion, finely chopped
700ml vegetable stock or chicken stock
142ml pot double cream
handful pumpkin seeds
Salt & Pepper
Remember: Always wash your hands before preparing food!
* Heat 30ml (2 tablespoons) olive oil in a large saucepan, then gently cook 1 Large onion, finely chopped for 5 mins or until soft but not coloured. Add 1 large pumpkin, peeled and cut into large chunks or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
* Pour 700ml vegetable stock or chicken stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. Decorate with a few pumpkin seeds.
*While the soup is cooking prepare some slices of bread to be served with the soup.
The soup can now be frozen for up to 2 months.