October is one of my favourite months (besides December) as colder nights mean it is almost socially acceptable to stay in every night of the week and Halloween approaches! Soup is a perfect choice to warm yourself up on a cold day and pumpkin flavoured snacks and drinks are everywhere this time of year. Apparently they now even make pumpkin flavoured Pop Tarts and pumpkin M&Ms – too far people! However, pumpkin soup is super easy to make, healthy and traditional and you can add a spider’s web to make it extra Halloweeny!
1 large onion, peeled and sliced
1 x 2kg whole pumpkin, peeled, deseeded and cut into wedges
2 cloves garlic
1 tablespoon of sugar
2 cubes vegetable stock
salt and pepper
- Heat the oil in a pan over medium heat. Add onions and cook until soft.
- Add the pumpkin and garlic, reduce the heat and cook, covered for 10-15 minutes.
- Add salt, pepper, sugar and half of the stock. Cook for 40 minutes.
- Meanwhile roast the pumpkin seeds. Preheat the oven to 200 degrees. Rinse the seeds, place in medium saucepan, add 2 cups of water and a tablespoon of salt. Bring to boil and simmer for 10 minutes. Place seeds in a roasting pan and drizzle olive oil on top. Toast in oven for around 10 minutes, until brown.
- Take the soup off the heat and use a hand blender to blend until smooth.
- Laddle into mugs and sprinkle the seeds for garnish.
- For the spider’s web – spoon the crème fraîche into a piping bag and pipe 3 circles on top of the soup. With a tooth pick drag lines from the inside, to form the web.