Pumpkin Soup Recipe (Serves 4-6)

Pumpkins are for more than just carving, so if you didn’t quite get round crafting a ghoulish face or are after inspiration for what to do with the pumpkin flesh you cut out and kept, why not try this scrummy pumpkin soup recipe?

For this recipe, we usually recommend using a soup maker, which lets you fry and cook all the ingredients in one pot, saving you on time and washing up.

Ingredients

• 150g onion, chopped
• 50g carrot, chopped
• 2 garlic cloves, minced
• 500g pumpkin, chopped
• 100g potato, chopped
• 1L vegetable stock
• Salt and pepper
• Cream and parsley (for serving)

Method

1. Begin by lightly frying the onions and carrots in the soup maker or in a frying pan with the crushed garlic – they won’t need long, just a couple of minutes to give a richer flavour.
2. Next pour in the pumpkin, potato and a good grind of salt and pepper, then fill up the soup maker with the stock to the ‘fill level’ and set it to the smooth function. If you’re not using a soup maker, simply add all the ingredients into a large saucepan along with the onions and carrots, bring to the boil then simmer for 20-30 minutes until very soft. Then use a hand blender to whizz it all up until silky smooth.
3. Once it’s all warm and blended serve in large bowls with a swirl of cream, a sprig of parsley and a few slices of crusty bread.