OK so call us predictable but, really, can season’s eatings for October be anything but pumpkin?
In our defence, this recipe for pumpkin soup is simple to make and delicious – with the added bonus that all those gorgeous pumpkins aren’t completely wasted on scary faces. And… there’s loads of ways to pimp up the soup to make it more spooky (like drizzing with cream for a cobweb effect). Wooooo…..
SPOOKY PUMPKIN SOUP
- 2 tablespoons of olive oil
- 2 finely chopped onions
- 1kg pumpkin peeled, deseeded and chopped into chunks
- 700ml vegetable or chicken stock
- 150ml double cream
Heat the olive oil in a large saucepan, then gently cook the finely chopped onions for five minutes, until soft but not coloured. Add the pumpkin to the pan and cooking for 10 minutes, stirring occasionally until it starts to soften and turn golden.
Pour the stock into the pan and season with salt and pepper. Bring to the boil, then simmer for a further 10 minutes until the squash is very soft. Pour 150ml of double cream into the pan, bring back to the boil, then purée with a hand blender.
Serve with croutons and a handful of toasted seeds.