Make at home: pumpkin soup
For a healthy version of this recipe supplement the cream for coconut milk.
Cooking from scratch is good for both body and soul. Try this seasonal recipe to warm you as the days start to cool and make use of any Halloween pumpkin leftovers to save on waste. As well as being delicious and tasty, pumpkins also have impressive benefits, being highly nutritious, low in calories and particularly rich in vitamin A.
Ingredients
Method
1kg pumpkin (deseeded)
Step 1
700ml stock (use vegetable or chicken)
Heat the oil and soften your onions and garlic for around 5 minutes.
150ml double cream/ crème fraiche or a can of coconut milk
Step 2
2 onions (finely chopped) 1 or 2 tbsp oil (olive or vegetable) 1 tsp garlic and ginger (crushed or chopped)
Add the chunks of pumpkin and/or squash and stir for around 10 minutes until they start to turn golden, add the ginger for a little extra spice.
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Step 3 Poor 700ml stock into the pan and season, bring back to the boil and simmer for around 10 minutes and/or until the pumpkin is soft.
Step 4 Add 150ml cream and/or coconut milk to the mixture and bring back to the boil. Blend and serve. Add a garnish of pumpkin seeds and/or coriander and a swirl of crème fraiche, cream or coconut milk to finish.
£26
rrp HB NB: The recipe left is not from this book.
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