Smooth & Spicy Pumpkin Soup
This recipe is great if you have pumpkins and squashes hanging around after Halloween. Whatever you do, don't throw them out, make this super simple soup and freeze it in batches. Your future self will thank you.
Ingredients
Half a pumpkin or a large butternut squash - peeled and chopped into chunks
A thumb sized piece of ginger - grated
3 garlic cloves
1 red chilli - finely chopped
A white onion
3 cloves of Garlic
300ml vegetable stock
Method
Preheat the oven to 190C/Gas Mark 5
Add the peeled and chopped pumpkin to a large baking tray.
Dice the onion and add to the baking tray, along with the, grated ginger, chopped chilli, three cloves of garlic (skin on)
Drizzle over 3 to 4 tablespoons of cold pressed regenerative rapeseed Oil
Put the tray in the preheated oven and roast the pumpkin, onion and garlic for 30 minutes
Remove the tray from the oven and leave to cool off for 10 minutes
Add the vegetables to a blender along with the stock and blitz until smooth
Pour into a bowl and serve with crusty bread
Preparation Time
5 minutes
Cooking Time
30 minutes
Recipe Notes
If spice isn’t your thing, then this soup is just as delicious if you swap Spicy Stir Fry Oil for our cold pressed rapeseed oil.
