Pumpkin Soup
This autumnal soup is exactly what you need this time of year. Sweet, rich and creamy, and packing some extra crunch from the pumpkin seeds, this is a proper zero-waste delight.
Substitutes:
- No pumpkin? Try butternut squash, sweet potato or carrot instead.
- No onion? Use shallot instead.
- No maple syrup? Use honey or agave syrup instead.
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 65 minutes
Servings: 2
Ingredients:
For the pumpkin soup:
950 g pumpkins (medium size pumpkin)
2 tbsp olive oil
1 onion
2 garlic cloves
350 ml vegetable stock
salt & pepper
For the pumpkin seeds:
1 tbsp olive oil
1 tsp maple syrup
½ tsp smoked paprika
Recipe:
Preheat the oven to 220C/200C fan/gas mark 7.
Rinse the pumpkin under cold water to wash off any dirt, then cut it in half. Spoon out the pumpkin seeds and set aside.
Cut the pumpkin into small chunks, keeping the skin on. Add to a large baking dish.
Peel the garlic cloves and onion. Cut the onion into quarters and leave the garlic cloves whole. Add them to the dish with the pumpkin, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Toss to coat and roast for 55 minutes, tossing occasionally to ensure it cooks evenly.
Meanwhile, add the reserved pumpkin seeds to a pan of boiling water and blanch for 1 minute. Drain and dry the seeds on some kitchen towel.
Add the dried seeds to a baking tray lined with baking paper. Drizzle with 1 tbsp of olive oil and maple syrup, then season with paprika and a generous pinch of salt. Give the seeds a good stir until well coated, and bake until lightly caramelised (15-20 minutes). Set aside to cool.
Once the pumpkin is tender and slightly caramelised, add to a food processor with the stock and blend until smooth. Season to taste, and serve the soup topped with the pumpkin seeds. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
