Just the thing to serve when the nights get cold and dark, and autumn is really starting to settle in.
This tasty pumpkin soup receipe can be whipped up quickly. With its velvety texture, it is also packed full of vitamin C, iron and zinc. Even more so if the pumpkin has just been picked from your garden!
- 1kg pumpkin
- 800ml vegetable stock
- 2 onions, chopped
- 3 cloves of garlic (crushed)
- 1 teaspoon chilli flakes
- 150ml double cream
- Olive oil
- Salt and pepper
- Croutons or buttered rolls to serve
Preheat the oven to 170C/340F (Gas Mark 3).
Half the pumpkin, chop into wedges and scoop out the seeds. Arrange on a baking sheet and drizzle with olive oil. Scatter the chilli flakes over, along with the salt and pepper.
Place in the oven until soft and tender (about 45 mins). Let it cool slightly and peel the pumpkin, keeping the soft flesh.
Grab a frying pan and saute the onion until soft. Add the garlic and fry a little longer, taking care not to burn it.
Let it cool slightly.
Pour all of the ingredients (pumpkin flesh, onions, stock and cream) into a liquidiser and blend until smooth.
Tip into a saucepan and reheat until warm.
Pour into soup bowls and serve with croutons or buttered rolls.
Seed our Pumpkin and Onion varieties here