I can’t think about Halloween without thinking about pumpkin soup, it is probably the only time of the year I get to make it and I just love it. Below is a recipe I follow every year, I generally make a pot full and invite family over to enjoy 🙂 Yummy.
- 1 Large Pumpkin
- 3 Medium Onions
- 2 Tbs Olive Oil
- 1 Ltr Veg Stock
- 2 Tbs Fresh Chopped Ginger
- 1 Tbs Wholegrain Mustard
- Roasted Pumpkin Seeds (For Topping)
- Salt & Pepper (For Seasoning)
Cooking time: 60 mins
- 1 Sharp paring knife
- 1 Tablespoon
- Hand blender
Making the soup:
- The first step is to choose the right pumpkin, choose the biggest one if you are making soup for 2 or more people.
- This will also give you the best size to carve your scariest design on to when you have finished soup making.
- Two important items you will need are a sharp paring knife and strong tablespoon.
- The knife is to cut the top off the pumpkin. This must be done slowly and carefully, working your way around, making sure you are cutting away from your fingers.
- Once the top is off, use the spoon to scrap out the seeds and the loose fibres until you can feel the flesh of the pumpkin.
- Wash and separate the seeds from the fibres. The seeds are roasted in an oven at 180c for 20 minutes.
- I always use the spoon to scrap away the flesh, never use a knife inside the pumpkin as it may slip. A spoon will never cut your finger!
- Keep scraping until you get down to about 1.5 cm from the outside, this will give a good width for your pumpkin carving.
- Fry off the onions and fresh chopped ginger in 2 tbs of olive oil until brown in a saucepan, add the pumpkin flesh followed by 1 litre of veg stock.
- Bring to the boil and simmer for 45 minutes, take off the heat and blitz with a hand blender.
- Add the wholegrain mustard, salt and pepper to taste.
- To serve top with the roasted pumpkin seeds and a sprig of coriander.