What better way to pump up Halloween than by making our special recipe pumpkin soup?
Hubble, bubble, toil and trouble! This timely recipe for pumpkin soup is anything but trouble – it’s so simple to make and spookily delicious. There’s loads of ways to up the Wooo factor, too. Try drizzling with cream to make a really awesome cobweb design. A great way to make sure your pumpkin is more than just a scary face this Halloween…
- 2 tablespoons of olive oil
- 2 finely chopped onions
- 1kg pumpkin peeled, de-seeded 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.