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.