Pumpkin soup

 

I bought this pumpkin in order to make pumpkin jam but instead, with a little help from our orange friend I decided to go with soup. It turned our absolutely delicious and apart from struggling with scooping and chopping the damn thing…it is very easy to cook. 

1 double cream 100ml

1 pumpkin

1 tablespoon tomato purée

1 chopped red onion

2 cloves of garlic

1 or 2 red peppers

1 tablespoon olive oil

1 litre vegetable stock
fresh grated ginger
(optionally coconut milk and curry)

What to do

- Halve the pumpkin, remove the pulp and chop up the flesh (scoop out the seeds and set aside)

- Heat 1 tablespoon olive oil in a pan and fry some peeled and chopped red onion and garlic for 5 minutes. Add 1 tablespoon tomato purée, sliced peppers, and the pumpkin.

- Cook for 10 minutes, then add vegetable stock, made from the stock cube, and bring to the boil. Reduce the heatand cook for 30 minutes.

- Blend until smooth.  Add 100ml cream. Top with baked pumpkin seeds.