Simple Pumpkin Soup Recipe

Pumpkin carving is a Halloween tradition that many of us here at Sophie Allport look forward to. It's a fun activity that brings together the whole family, young and old, for a spot of friendly competition. Whilst the main event is all about creating a spooky masterpiece, we can't help but get excited about trying new recipes with our leftover pumpkin. This year our friends at Seasoned Courses sent us a quick and easy pumpkin soup recipe that literally tastes like autumn in a bowl. If you're looking for a way to use up all of the leftover pumpkins, try out the seasonal recipe below:

Ingredients:

• 2 tbsp rapeseed oil
• 2 large onions, finely chopped
• 1kg pumpkin, peeled, seeds removed and cut into
• 1cm dice Salt and Pepper
• 250ml veg stock
• 500ml milk
• 3 limes (juice and zest)  

To garnish:

• A few sprigs of coriander, pumpkin seeds, pumpkin oil and a drizzle of cream

Method:

1. Heat the rapeseed oil in a large casserole pan, then add the chopped onion and fry for 5-6 minutes until soft and starting to take on a little colour.
2. Add the chopped pumpkin and cook for 4-5 minutes.
3. Add the vegetable stock and milk and bring to a simmer.
4. Cook for 10-15 minutes until the pumpkin is tender.
5. Blend, using a stick blender or a liquidiser until smooth.
6. Add half the lime juice & salt and pepper and taste
7. Add the remaining juice according to your palate and serve hot with your chosen garnish.

Have you seen our Trick or Treat collection? It's perfect for Halloween and the autumnal season. Check it out here.