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

Method

  1. Preheat the oven to 190C/Gas Mark 5

  2. Add the peeled and chopped pumpkin to a large baking tray.

  3. Dice the onion and add to the baking tray, along with the three cloves of garlic (skin on)

  4. Drizzle over 3 to 4 tablespoons of Spicy Stir Fry Oil

  5. Put the tray in the preheated oven and roast the pumpkin, onion and garlic for 30 minutes

  6. Remove the tray from the oven and leave to cool off for 10 minutes

  7. Add the vegetables to a blender along with the stock and blitz until smooth

  8. 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.


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Dark and Sticky Ginger Cake