One of the biggest crying shames we face as a nation that is slowly embracing the somewhat typically American Halloween traditions – is the waste of good quality pumpkins.
Relegated to simply becoming husks for the sake of horror-based mood lighting, the seasonal staple can be turned into a warming dish too!
Pumpkin soup uses up that often thrown away innards of the orange coloured vegetable (although it’s technically a fruit!).
It’s really easy to whip up Pumpkin Soup, and you can freeze it for up to 3 months, so don’t worry if you make too much for one sitting.
Our recipe makes a silky smooth solution that tastes superb.
For the soup
- 2 tbsp olive oil
- 2 finely chopped onions]
- 1kg pumpkin deseeded and chopped into chunks (keep the seeds aside for later)
- 700ml vegetable stock or chicken stock
- 150ml double cream
For the croutons
- 2 tbsp olive oil
- 4 slices of wholemeal seeded bread with crusts removed
- Pumpkin seeds (pre-roasted)
- Heat the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured.
- Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, 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 10 mins until the squash is very soft.
- Pour the double cream into the pan, bring back to the boil, then purée with a blender. For an extra-velvety consistency, you can pour the soup through a fine sieve. The soup can now be frozen for up to 3 months.
- To make the croutons: cut the bread into small squares. Heat the olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. We recommend making your own roasted pumpkin seeds as they taste that much better and save you money!
- Reheat the soup if needed, taste for seasoning, then serve scattered with croutons, seeds, coriander and drizzled with more olive oil, as you deem necessary.
- Add a dollop of cream for that real ‘Instagram-friendly’ food picture too .
Much more healthy and filling than a bucketful of sugar-laden snacks!
A great option for a proper Happy Halloween and it cuts down on that pesky waste fruit and veg.