It’s that time of year again when things go bump in the night and kids get dressed up for trick or treating! Why not have a go at cooking this easy recipe tonight – a perfect autumn dish for weary ghosts and ghouls…..
Pumpkin Soup
Ingredients:
4 tablespoons of olive oil
2 medium white onions, finely sliced
1kg of pumpkin flesh or butternut squash (peeled, deseeded and chopped into chunks)
700ml vegetable stock
150ml double cream
4 slices of wholemeal or granary bread
A handful of pumpkin seeds (available ready dried in packets)
- Heat half the olive oil in a large saucepan, then gently cook the onions for 5 minutes, until they have softened. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.
- Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 minutes until the squash is very soft. Pour the cream into the pan, bring back to the boil, then purée with a blender.
- While the soup is cooking, slice the crusts from the bread, then cut the bread into small croutons. Heat the remaining olive oil in a frying pan, then fry the bread until it starts to become nice and crispy. Add the seeds to the pan, then cook for a few minutes more until they are lightly toasted. Taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.
Tips:
- For an extra-velvety consistency you can push the soup through a fine sieve after blending
- The soup can be frozen for up to 2 months – perfect for taking in to work for a pick me up at lunch time
- If you like things a little bit spicy why not try adding a fresh chopped red chilli or some chilli flakes – make it as hot as you dare!