This easy pumpkin soup recipe is perfect for using up leftover Halloween pumpkin and makes a great autumnal starter. If having as a main, serve with two portions of your favourite vegetables.
Pumpkin potion soup
Ingredients
4
servings
-
- 1
- 1
- 1
- 1
- 1 tsp
- 1 tsp
- 1
- 500 ml
- 1 handful
- 2
- 10
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Preparation
Start by preheating your oven to 200c. On a large chopping board, slice your medium pumpkin in half to start with and then scoop out the seeds. Cut your pumpkin into small chunks and spread onto two baking trays. Drizzle with the olive oil, salt and pepper and then roast for 30 - 35 minutes until cooked through and golden at the edges. Once roasted, the skin can easily be peeled by hand.
When the pumpkin has 10 minutes to go, in your largest saucepan, heat two tbsp olive oil over a medium heat. Roughly chop the onion and slice the garlic in half horizontally. Add both to the saucepan and cook for 10 minutes until soft.
Add your cumin and coriander and cook off for 2-3 minutes. Add your pumpkin when it's cooked through and your vegetable stock. Simmer for 10 minutes and then blend to a smooth consistency. If it needs a little help, add some more warm water.
Cut out spooky shapes from the tortilla wraps and then pop them onto a baking tray. Bake until golden for around three minutes. Serve your pumpkin potion in bowls with a drizzle of olive oil and some pumpkin seeds scattered across the top and your scary tortilla chips on the side!
Slice the olives to make googly eyes and then arrange them over your soup for an extra fear factor. If you want a bit of heat, sprinkle your roughly chopped chilli over each bowl.
