Halloween is a wonderfully fun and tasty time of year. Last year I shared my recipe on how to make quick and easy paprika roasted pumpkin seeds. This year it’s all about the soup!
- A pumpkin
- One large white onion
- One leek
- Chilli flakes or lazy chilli
- Garlic or lazy garlic
- Chicken stock (amount dependent on pumpkin size)
- Salt and pepper
- Olive oil
- Creme fraiche
Scoop out all of the flesh from the pumpkin (don’t forget to remove the seeds separately and roast them using this recipe) and put on a large baking tray. drizzle with olive oil, sprinkle with salt, pepper, paprika and then mix altogether a bit. Add a couple of sprigs of rosemary then roast at 200 degrees until mushy. You might need to mix half way through if the edges are crisping.
While the pumpkin is roasting, chop the onion, celery , and leek and cook in a large saucepan with the onion and chilli in a bit of oil until they’re soft. If you are wondering what the yellow things are in my picture below are, I added a yellow pepper that I needed to use up. Once softened, add the roasted pumpkin and mix together.
Add enough stock to cover the veg and simmer for 20 mins. Blend with a hand blender, taste and add more seasoning if necessary. Add as much or as little creme faiche as you’d like too. Start off by adding a table spoon or two, stir over heat and taste it then add more if you’d like.
Once cooled, I portioned mine soup up into containers and froze it for weekday lunches when I need it. I hope you enjoy your soup!