Spiced Pumpkin Soup
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If you are carving your Halloween pumpkin this year, you can limit waste by using some of your pumpkin innards to make a delicious and warming dish. Celebrate the best of seasonal produce this autumn, with our Spiced Pumpkin Soup. The perfect recipe for chilly autumn weather or for a cosy warming treat.
Ingredients
Serves 4
- 2 tbsp Olive oil
- 2 cloves Garlic
- 2 tsp Cumin
- 1/2 - 1 tsp Chilli flakes (or powder)
- 1kg Pumpkin, peeled, deseeded and chopped
- 2 Onions
- 700ml Vegetable or chicken stock
- 150ml Double cream
For the croutons
- 2 tbsp Olive oil
- 4 slices Crusty bread
- Handful Pumkin seeds
Method
- Heat 2 tbsp olive oil in a large saucepan, then add in your garlic, spices and onions and cook gently on a low heat until onions are soft. Add in your pumpkin, then carry on cooking for 10-12 mins, stirring occasionally until it starts to soften and turn golden.
- Slowly pour all of your stock into the pan, bring to the boil, then simmer for 10 mins until the squash is very soft. Pour in your double cream and gently simmer before seasoning to taste.
- Purée with a hand blender, or for an extra smooth consistency, pour the soup through a fine sieve.
- To make the croutons, cut your bread into small squares, and place in a small frying pan with 2 tbsp olive oil. Fry until it starts to become crisp, before adding in your pumpkin seeds.
- Cook on a low heat for 1-2 mins or until your seeds are toasted, then assemble and enjoy.
Serving Instructions
Our Spiced Pumpkin Soup recipe is perfect on its own, or served with a generous supply of our Welbeck Sourdough.
This recipe is both freezable and flexible for dietary requirements such as vegetarians (with the use of vegetable stock) or gluten free diets (with the substitution of gluten free bread for the croutons and gluten free stock).
