It’s that time of year, the air is that much crisper, the leaves are falling and cozy nights in are far more appealing than nights out; ah hello autumn!
The cold weather calls for hearty, warming food that is good for the soul and with Halloween being less than a week away you’ve probably got leftover pumpkins you need to use.
What better way than to make a scrummy soup?
Shopping list
- 1 kg pumpkin flesh, de-seeded and chopped into chunks
- 700 ml chicken stock
- 150 ml double cream
- Pumpkin seeds
From the pantry
- Olive oil
- 2 x onions, chopped
- 4 slices of seeded bread
- Etai Organic Tomato and Garlic Sea Salt
Get cooking
Place a large saucepan on the hob, heat up two tbsp of olive oil and gently cook the two onions until they’re soft.
Add in the pumpkin and keep cooking until it starts to soften and turn golden (this should take approx. 8 – 10 mins)
Pour in the chicken stock and season to taste. Bring to the boil before turning down to a simmer for 10 minutes until the pumpkin is very soft.
Pour in the cream and bring the pan back to the boil.
Use a hand blender to puree the soup so that it’s nice and smooth. For extra velvety texture, you can pass it through a sieve.
Time to make some croutons to add a little crunch..
Cut up the bread into small squares.
Heat up another two tbsp of olive oil, this time in a frying pan then fry the bread until they start to become crisp.
Throw a handful of pumpkin seeds into the pan and cook for a few more minutes until everything is toasted.
Time to eat
Dig out your favourite bowl and dish up your hearty soup, scatter with your crispy croutons and toasted pumpkin seeds. For a final hit of flavour add a sprinkle of our tomato and garlic sea salt.