It’s autumn which means it is the season of pumpkins! Don’t let your carved creations go to waste, make this tasty and warming pumpkin soup with all the left overs from your Jack O’Lanterns!
Ingredients:
1.5kg pumpkin, cut into large wedges
1 large onion, roughly chopped
Olive oil
1 tbsp butter
1 tsp chilli flakes
1 tbsp coriander seeds
3 garlic cloves, roughly chopped
1 ltr hot vegetable stock
1 carrot, roughly chopped
1 stick of celery, roughly chopped
2 slices of sourdough bread, torn into small pieces.
Olive oil can be bought locally from here, as can your sourdough. Why not use Dorset chillis and pick some up from here? You can also find many of the other ingredients locally too.
You can also make this vegan or dairy free by using a dairy free butter and checking the ingredients in the sour dough. For a gluten free version, leave out the crutons or substitute for a gluten free option.
Method:
Start by preheating your oven to 170 degrees or gas mark 3.
Place the pumpkin wedges onto two baking trays and drizzle with olive oil. Leave to the side.
Grind together the chilli and coriander with a pinch of salt and then sprinkle over the pumpkin. Add some black pepper to taste and then roast for 1 hour.
Heat a glug of olive oil over a medium heat and cook the carrot, onion, celery and garlic for 15 minutes. Meanwhile, melt 1 tbsp butter in a large non stick frying pan and cook the torn sourdough for five minutes.
When the pumpkin is ready, add to the pan along with the veg stock. Blend together with a stick blender and add water to get the consistency to your liking.
Serve in bowls topped with your crutons.
