We have a carved our pumpkin, have lots of chopped pumpkin sitting on the kitchen island, so now what to do?
We think pumpkin on it’s own is not as good as a mixture of pumpkin and squash, so do half and half if you can.
- Heat 2 tbsp of olive oil in a large saucepan and put it on a low heat with 2 finely chopped onions, cook for about 5 minutes still soft but not brown.
- Add 1kg of peeled, deseeded and chopped pumpkin and squash to the pan, and cook for a further 8-10 mins, stirring to make sure it’s not sticking. It will turn a lovely golden colour.
- Add 700ml of veg stock to your mixture and season with salt and pepper. Bring to the boil and simmer for 10 mins or so, until the veg is very soft.
- Add a pot (142m) of half fat creme fraiche and heat until the creme fraiche has mixed in well. Cool a little and use a hand stick blender to make it silky smooth and then heat up to serve.
Whilst the soup is heating, take some granary or a french stick, warm it in the oven and serve with a bit of butter. Chopped parsley is a nice touch on top or anything green such as chopped chives, just adds a little something! Ready to serve to lots of little ghouls and ghosts who will need feeding before they go out trick or treating!
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