Pump­kin Soup

If you’ve carved a pump­kin this Hal­loween, save some of the chunky pieces and whip up this tasty pump­kin soup

Look (UK) - - HEY BUSY GIRL! -


● 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

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