Heart­warm­ing pump­kin soup


Heat a lit­tle rape­seed oil in a large saucepan, add a cou­ple of chopped onions and a clove of gar­lic, and cook un­til start­ing to soften and brown. Add in the chopped flesh of a small pump­kin. When this has browned around the edges, stir in 1 litre of stock – vegetable or chicken, ei­ther will do. Bring to the boil and sim­mer for 10-15 min­utes un­til the pump­kin is soft.

Re­move from the heat and puree with a blender un­til smooth. Sea­son well with salt, pep­per and nut­meg. To serve, driz­zle over Scar­lett & Mus­tard Pump­kin Seed Oil, sprin­kle on some toasted pump­kin seeds, a lit­tle feta cheese and some fresh co­rian­der.

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