Pumpkin Soup

Name: Pumpkin Soup
Total time: 3600 s
Yield: 2 people
Cuisine: British
Ingredients: Half a small Pumpkin; 1 Onion; 1 Head Garlic; 150 ml single cream; Olive oil; Dried Herbs; 2 vegetable stock cubes; Chilli Powder; Salt; Pepper

Ed Robinson @errm

Bath

I grew some pumpkins in my allotment this year!

This one turned out very creamy and quite a runny consistency, next time I will try to make one a bit thicker!

I grew some pumpkins in my allotment this year!

This one turned out very creamy and quite a runny consistency, next time I will try to make one a bit thicker!

Ed Robinson @errm

Bath

I grew some pumpkins in my allotment this year!

This one turned out very creamy and quite a runny consistency, next time I will try to make one a bit thicker!

I grew some pumpkins in my allotment this year!

This one turned out very creamy and quite a runny consistency, next time I will try to make one a bit thicker!

Saved

Ingredients

1 hour

2 people

Saved

Steps

1 hour

1

Wash the skin of the pumpkin to remove any dirt
2

Cut into quaters
3

Scoop out the seeds and squashy bits, keep the seeds to grow next year’s pumpkin! Any excess pumpkin can go in the freezer for another day! I used about half of my pumpkin.
4

Chop the pumpkin into chunks, quarter and peel the onion, break the garlic into cloves (but leave the skin on) and place in a baking tray
5

Add a good splash of olive oil and season with dried herbs, salt, pepper, chilli powder and a crushed stock cube!
6

Roast in the oven - Fan 200 degrees C for 40-50 mins. The pumpkin should be soft!
7

Using a spoon and a fork, scrape the pumpkin flesh off the tough skin.
8

Squeeze the soft roasted garlic out of it’s skin, into the baking tray.
9

Make up the remaining stock cube with 200ml of hot water, and deglaze the baking tray.
10

Add the stock and garlic to the pumpkin and onions, liquidise until soupy 😀
11

Cook on the stove for 10 minutes then stir in the cream, bring the temperature back up for a few minutes and serve!