CREAMY PUMPKIN SOUP
Don’t be fooled, pumpkin are not just for Halloween decorations they can also be eaten and make delicious soups, stews and puddings. They are also very cheap to buy and grow abundantly in the UK. This week Evelyn shares her pumpkin soup recipe, topped with toasted paprika pumpkin seeds. The pumpkin is roasted to maximise the flavour and is paired with butterbeans and almond milk which makes it super creamy.
Recipe
Servings: 4
Ingredients
1 medium pumpkin
2 sticks of celery (diced)
1 white onions (diced)
2 cloves garlic (crushed)
1 tin of butter beans
200ml almond milk
1.5 tsp cumin seeds
2 tsp smoked paprika
1 vegetable stock cube
Salt and pepper to taste
Olive Oil
Method
Pre-heat the oven to 200C, fan setting.
Carefully cut the pumpkin in half and scoop out the seeds (place the seeds to one side). Divide each half into 4. Place skin side down on a baking tray lined with parchment paper. Drizzle in olive oil and roast in the over for 40 minutes. The pumpkin should be slightly caramelised on the edges and easily pierced through with a fork. Set aside to cool for a few minutes.
Add 1 tbsp of olive oil into a large saucepan, once hot add the onion, celery and garlic. Cook for approximately 10 minutes (until the onion and celery is translucent).
Add the spices and cook for a further 2 minutes.
Once the pumpkin has slightly cooled, scoop out the flesh and add to the saucepan.
Add the butterbeans, crush the vegetable stock cubes and almond milk.
Bring to the boil and then simmer for 10 minutes.
Whilst the soup is simmering, gently pat a handful of the pumpkin seeds dry. Add the seeds to a bowl and add a drizzle of olive oil and sprinkle of smoked paprika, toss with a spoon until evenly coated. Toast in a pan over a low heat for 6-8 minutes.
Allow the soup to cool slightly before using a hand blender and blend until smooth.
Top the soup the toasted seeds, some chilli flakes and a dollop of creme fraiche.
Enjoy!
