About the Recipe
In the UK alone it’s estimated that this year around 39.9 million pumpkins will be bought and 22.2 million will go to waste after Halloween - that’s a whopping £32.6 million worth of edible food (Hubbub)
That’s bad for our planet and a waste of perfectly good food! Make sure to try this delicious pumpkin soup once Halloween is over
Ingredients
1 onion, diced
1 carrot, diced
500ml Vegetable or chicken stock
1 pumpkin, roasting optional (1 hour at 180C)
1 small pot double cream (optional)
2 tsp allspice
2 tsp cinnamon
1 tsp chilli flakes
Salt and pepper to taste
Preparation
1. Chop up your pumpkin and scoop the seeds out but don’t throw them away! Place the pumpkin on a roasting tray with some oil, salt, and spices and pop in the oven on 160-180C for around an hour or until soft.
2. While this is roasting, you can prep your onions and carrots ready to start the soup. Get them in a big soup pan on a low heat and sweat them down for 10 minutes or so until soft. Add your spices just at the end and let the flavours develop for a few minutes
3. In the meantime, turn your pumpkin into a purée by blending. Add your pumpkin and stock to the pot and simmer until a nice consistency
4. At the end I like to stir through a pot of cream to make it nice and creamy but this is optional. Leave it out and use a veg stock for a delicious vegan soup 🤠