Whether you'll be eating them or carving funky faces in them for your Halloween display ready for the end of the month.
The squash family can be a delicious addition to most winter meals and an easy wholesome meal is a definitely a screamy and delious soup!
Ingredients:
- 1 medium chopped and deseeded pumpkin
- 2 onions,
- 2 carrots
- 1 maris piper potato
- 2 garlic cloves
- 1 tbsp oil of choice
- 1 pint of vegetable stock
- 100ml double cream
- Garnish: Pumpkin seeds, goats or blue cheese
- Seasoning: salt and pepper
Method:
- Fry chopped onion, carrots, garlic and bay leaf in some oil. Cook over low-medium heat for about 10 minutes until the vegetables are tender.
- Add the potato and pumpkin to the pan and cook for another 4 minutes. Add the stock and seasoning and bring the pan to boil. Reduce the heat to a simmer and cook for around 40 minutes until the pumpkin is really tender.
- Remove the bay leaf and blend the soup until smooth in a blender.
- Add the cream and some more stock if the soup is too thick. Add more seasoning if required.
- Reheat the pan and fry some pumpkin seeds until they pop. You're now ready to serve the soup and top with your garnish.
BONUS: Crumble some goat's cheese or crumbly blue cheese for a little flavorsome topping.