It’s October and that means beautiful pumpkins and seasonal squash will dominate the displays of the vegetable aisle.
If you think pumpkins are just good for carving scary Jack-O-Lanterns then think again because the tasty insides of a pumpkin are perfect for creating a wholesome pumpkin soup.
Pumpkins are in season so why not make a hearty soup!
Ingredients
200g of chopped fresh pumpkin
One large red onion, diced finely
One large apple, peeled and diced
1½ pints of chicken stock
½ pint of cream
One teaspoon of turmeric
One teaspoon of cumin
One teaspoon of garam masala
Method
As you would a Jack-o-Lantern, remove the top of the pumpkin and scoop out the insides. In a bowl collect the seeds from inside the pumpkin, wash them with water until there is no pumpkin flesh on them and place them on kitchen paper to dry.
With a good knife and careful hands, chop the pumpkin into chunks and set aside. If you wish to peel the pumpkin before hand you can.
In a large saucepan, gently fry your onions until they become transparent and add your spices (turmeric, cumin and garam masala).
Next, add your diced apples before throwing your pumpkin into the saucepan.
Add the chicken stock and simmer until your pumpkin is soft which takes about 25 minutes.
In the meantime, place your frying pan on a low heat. Without adding oil, place your dry, clean pumpkin seeds onto the hot surface and toast for one minute until they are lightly browned. This will provide a lovely crunch to your soup.
Blitz up the soup with a hand held blender or in your food processor before adding in the cream and seasoning with salt and pepper to your taste.
Pour your soup into bowls and garnish with your warm toasted pumpkin seeds.
The pumpkin in this recipe can be substituted for fresh butternut squash.
