I’ve been down the allotment and have harvested our pumpkins. They’ve been sitting on old terracotta tiles, ripening in the sun until now but I wanted to bring them indoors before the wet weather comes.
So we’ve now got a trayful of different squashes and pumpkins in our back kitchen and I wanted to try out some new recipes – starting with pumpkin soup and crispy seeds. Today I’m sharing the recipe and method below and I hope you’ll give it a go!
Ingredients
- 1 Pumpkin
- A splash of olive oil or FryLight
- 1 white onion, diced
- 1 tablespoon of minced garlic
- 1 teaspoon of organic ground ginger powder
- 1 cauliflower head, cut into florets
- Half a pint of vegetable stock
- 1 tablespoon of maple syrup
- Salt
- 1 sachet of coconut milk
Method
1. Scoop out the seeds from inside the pumpkin and keep these for later if you want to make crispy seeds. cut the pumpkin into slices and toss in olive oil or spray with FryLight before roasting until the flesh is soft. Allow to cool a little before scooping out the flesh.
2. Meanwhile, saute the onions over a medium heat until soft. Add the garlic and ginger and cook for a minute before adding the cauliflower and vegetable stock. Simmer until the cauliflower is soft.
3. Add the pumpkin flesh and coconut milk and cook for a few minutes before blending with a hand blender. Add the maple syrup and salt to taste.
4. If you want to make crunchy pumpkin seeds, clean them and pat dry with a clean teatowel. Toss them in olive oil or spray with FryLight, then sprinkle over your choice of spice. I used salt and paprika. Roast in the oven until the seeds are crispy and golden – mine took around 15 minutes.
Let me know if you have a go at making this delicious pumpkin soup. I’d love to hear your own variations on the recipe or any other ideas for cooking pumpkins so please leave me a comment below. 🙂
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