A heartwarming pumpkin soup recipe

Don’t let your Halloween pumpkins go to waste… Cosy up this autumn with a bowl of heartwarming pumpkin soup and make the most of your local produce. Loaded with vitamins, this recipe may help to give you a much-needed boost as the nights get colder.

Serves 4-6

INGREDIENTS

1 tbsp. extra-virgin olive oil

1 large onion, chopped

4 garlic cloves, crushed

1 medium-sized pumpkin (about 1kg)

700ml vegetable stock (using a stock cube or make from scratch if you have time)

Pinch of salt

Freshly ground black pepper

130 ml double cream or substitute for coconut milk

METHOD

• Peel, halve, and scrape out the seeds of the pumpkin, before cutting the pumpkin into chunks.
• Heat a tbsp of oil in a soup pot or casserole dish over medium heat. Add the onion and garlic and cook until lightly golden.
• Meanwhile, prepare the vegetable stock.
• Add the pumpkin chunks and stock to pot and season with salt and pepper.
• Bring to the boil, then reduce the heat so the stock is simmering. Simmer for 30 minutes or until the pumpkin becomes tender.
• Remove the pot from the hob and leave to cool for 10 minutes, then using a hand-blender, blend the mixture until it becomes smooth.
• Stir in the double cream (or coconut milk) and season to taste.

To serve, ladle into soup bowls, and add garnish (we love toasted pumpkin seeds, croutons, pepper or swirls of double cream). Enjoy!