Some pumpkins are what’s known as lower grade carving pumpkins and are generally sold for this purpose only, meaning that the flesh won’t be much good for anything other than throwing away (although you can retain the seeds for roasting). If you want to get the most out of your pumpkin, invest in a good quality one and use the flesh for this delicious spiced pumpkin soup which is perfect after some heavy duty trick or treating or on a chilly Autumn evening. Leave out the cream for a healthier version, and the chilli for a less spicier version. If using vegetable stock, this soup is suitable for freezing.
Ingredients
- 2tbsp Olive Oil
- 1 chilli, de-seeded and finely chopped
- 1 garlic clove, crushed
- 2 Onions, finely chopped
- 1kg pumpkin/squash, peeled, deseeded and chopped into chunks
- 700ml veg/chicken stock
- 140ml single cream (optional)
Heat the oil in a large saucepan and add the onions. Gently cook for 5 mins.
Add the chilli and garlic and cook for a further 2 mins before adding the cut pumpkin or squash.
Carry on cooking on a low to medium heat for a further 8 mins or until the squash begins to soften.
Add veg/chicken stock to the pan, bring to the boil and then simmer until the pumpkin is very soft.
If using, pour in the cream at this stage, bring back to the boil and then blitz using a hand blender.
Season with salt and pepper to taste.
Scatter with croutons, roasted pumpkin seeds and a grating of nutmeg to really lift the flavour.