Pick Up a Pumpkin: soup recipe

Today we went pumpkin picking at Cattows Farm, Leicestershire. I picked one to cook and one to carve.

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I made soup with the one to cook, here is my vegan pumpkin soup recipe, perfect as the days get chillier and nights get darker.

Kate_Nash_-_Pumpkin_Soup

  • 1 pumpkin
  • 1 white onion
  • Rapeseed oil
  • Fresh ginger
  • Ground nutmeg
  • Ground cinnamon
  • Black pepper
  • Salt
  • 2 pints vegetable stock
  1. Pre-heat oven to 240℃
  2. Cut the pumpkin in half through the stalk, scoop out the seeds (save the seeds to roast), then cut each half into chunks
  3. Place onto a baking tray, brush each chunk with rapeseed oil, season with salt and black pepper, then place into the oven for 30 minutes
  4. While the pumpkin is roasting, put a dash of rapeseed oil, chopped onion and ginger in a pan to fry, once the onion has some colour put it on a low heat to simmer for 20 minutes
  5. Scoop out the roasted pumpkin and add to the onions and ginger, then add the vegetable stock, nutmeg, cinnamon and more salt and black pepper to simmer on a low heat for 20 minutes
  6. Finally, blend the soup to a smooth puree

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As mentioned above, save those pumpkin seeds to roast as a tasty topping or snack.

  1. Pre-heat oven to 180℃
  2. Scrape the seeds from the pumpkin, clean off all the pulp and give them a rinse
  3. Spread them onto a baking tray, spray with rapeseed oil and season with salt and black pepper (or any flavour you like!), then place into the oven for 10 minutes

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