21 October 2016 By Lucy Wheeler
There's always a glut of pumpkins to use up this time of year. We love to make a big batch of soup which sees us through our weekday lunches.
When you're scooping out the lovely pumpkin flesh for this recipe, don't get rid of the pumpkin seeds; they make a delicious snack when toasted with spices. Use whatever combination you like. We love this recipe: www.bbc.co.uk/food/recipes/roastpumpkinseeds
- 1.5kg edible pumpkin
- 1 large white onion cut into wedges
- Vegetable oil (or preferred oil)
- 2 tsp turmeric
- 1/2 tsp chilli flakes
- 1/2 tsp freshly grated nutmeg
- 1 litre hot stock (vegetable or chicken)
- Preheat the oven to 180c.
- De-seed and roughly chop the pumpkin into chunks; it's fine to leave the skin on.
- Place onto a baking tray with the onion wedges and drizzle with a little oil.
- Season well and sprinkle the spices onto the veg.
- Roast for 1 hour or until the pumpkin is tender, gently tossing the pieces halfway through.
- Pour your hot stock into a pan on a low heat and add the roasted veg.
- Stir together for a minute then take off the heat.
- Using a hand blender, blend the mixture. Add a little water if the mixture is too thick.
- Season to taste
- Serve immediately or allow to cool and store in the fridge in airtight containers. The soup will last up to 7 days
- Try serving with a drizzle of extra virgin olive oil, a retro swirl of cream or pesto or even with your toasted pumpkin seeds scatted on top.