Pumpkin Soup

Soup

• 250g butter
• 1 small onion
• Diced finely 800g pumpkin, peeled and cut into chunks
• 1-2 tsp runny honey
• 15g grated root ginger
• 1 Vegetable Stock Cube/Vegetable Stock Pot dissolved in 750ml boiling water
• 100ml single cream
• Black pepper, to taste
• 2 tbsp freshly chopped coriander (this is up to one’s preference).

Toppings

• Pumpkin seeds saved from pumpkin
• Drizzle of cream
• Salt, to taste
• Pepper, to taste

Method

1. Preheat the oven to 200oC.
2. Lay foil on an oven-safe dish and spread the pumpkin seeds, add a splash of olive oil, salt, and pepper to taste. Put in oven to toast for 40 minutes.
3. Melt the butter in a large saucepan. Add the onions and pumpkin and cook on medium heat for 3-4 minutes until vegetables soften but do not brown.
4. Add the honey, ginger, and Vegetable Stock and bring to a boil. Simmer for 15-20 minutes until the pumpkin is soft.
5. Stir in most of the single cream and place in a food processor. Blend until smooth.
6. Season to taste with black pepper. Serve garnished with a swirl of the remaining single cream, a sprinkle of coriander if desired, and the toasted pumpkin seeds.
7. We recommend serving the below dish with a chunk of granary bread. Try giving this soup a touch of heat by adding 1 finely chopped red chilli and one crushed clove of garlic in with the onions.