If you’ve carved a pumpkin this Halloween, save some of the chunky pieces and whip up this tasty pumpkin soup
● Pumpkin – 8 large pieces or roughly 1kg
● 2 carrots
● 1 onion
●1 teaspoon dried chilli
● 2 cloves garlic
● Olive oil
● 2-3 cups of vegetable stock
● Crème fraîche, parsley and pine nuts to serve
1 Roast the pumpkin in the oven for about 40minutes or until it’s soft and cooked through.
2 In a large saucepan add a glug of olive oil and fry off the garlic, chilli and onion. Add the carrots and cook for minutes. Pour in the vegetable stock and leave to simmer until your pumpkin is ready. Add the pumpkin and blend the lot with a stick blender.
3 Sprinkle with parsley, crème fraîche and roasted pine nuts, then drizzle olive oil over the top to serve.
You can always serve your soup with toasted pumpkin seeds if you don’t have pine nuts