Pumpkin Season is upon us, and squashes of all kinds are currently in our supermarkets and local green grocers.
So what do you do with all those left over pumpkins after Halloween? And the seeds and insides you had to scoop out to make your ghoulish face? My new housemate Tim makes a delicious pumpkin soup, and we christened our new flat by making this soup together.
Ingredients
1 pumpkin
2 potatoes
1 large onion
2 vegetable stock cubes
100ml double cream
1 bay leaf
2 cloves of garlic
salt and pepper to season
Method
1. Chop up the pumpkin, potato, garlic and onion and lightly fry in a saucepan for 20mins or until soft. While scooping out the pumpkin seeds, set them aside to roast.
2. Once soft and slightly browned pour over the stock, add a bay leaf and boil for 15-20mis.
3. Then pour the mixture into a blender.
4. Empty the mixture back into the saucepan and simmer adding the Cream and seasoning to taste.
5. For the pumpkin seeds roast them gently so as not to blacken and then sprinkle them on top of the soup after serving.
Abandon Spoon! 