Pumpkin carving is a Halloween tradition that many of us here at Sophie Allport look forward to. It's a fun activity that brings together the whole family, young and old, for a spot of friendly competition. Whilst the main event is all about creating a spooky masterpiece, we can't help but get excited about trying new recipes with our leftover pumpkin. This year our friends at Seasoned Courses sent us a quick and easy pumpkin soup recipe that literally tastes like autumn in a bowl. If you're looking for a way to use up all of the leftover pumpkins, try out the seasonal recipe below:
- 2 tbsp rapeseed oil
- 2 large onions, finely chopped
- 1kg pumpkin, peeled, seeds removed and cut into
- 1cm dice Salt and Pepper
- 250ml veg stock
- 500ml milk
- 3 limes (juice and zest)
- A few sprigs of coriander, pumpkin seeds, pumpkin oil and a drizzle of cream
- Heat the rapeseed oil in a large casserole pan, then add the chopped onion and fry for 5-6 minutes until soft and starting to take on a little colour.
- Add the chopped pumpkin and cook for 4-5 minutes.
- Add the vegetable stock and milk and bring to a simmer.
- Cook for 10-15 minutes until the pumpkin is tender.
- Blend, using a stick blender or a liquidiser until smooth.
- Add half the lime juice & salt and pepper and taste
- Add the remaining juice according to your palate and serve hot with your chosen garnish.