How to make my deliciously warming Pumpkin Soup!

Pumpkins are everywhere at this time of year!

So I thought it would be the perfect time to share with you my recipe for wholesome pumpkin soup topped with roasted protein-rich pumpkin seeds.

I absolutely adore a warming soup for lunch in the winter months, there is something so very comforting about it all!

Ingredients

½ tbsp extra virgin olive oil

25g butter

1 medium pumpkin or 2 small

2 onions diced

4 carrots in chunks - unpeeled! The skin is full of so much goodness!

3 cloves of garlic crushed - I use an amazing crusher similar to this

1 tsp paprika

1 tsp ground cumin

1 large pinch of crushed chillies

½ tsp Himalayan pink salt or sea salt

3 bay leaves

1 tbsp Chillish from Pollyanna’s Kitchen

1000ml vegetable stock

Parmesan/gruyere rind

3 tbsp of pumpkin seeds

Method

Melt the butter on medium heat for a minute and add the onions and garlic.

Add salt and cook for 5 minutes until they start to soften.

Next up, add the paprika, cumin and crushed chillies, give it all a good stir then add the carrots and cook for a further 5 mins.

Add the peeled pumpkin chunks and cubed potato and pour the vegetable stock over, add the bay leaves and cheese rind.

Bring to the boil and then put the lid on and reduce heat to simmer for 1 hrs or place in the warming oven of the Aga.

After an hour take out of the simmering oven or off the hob and add 1 tbsp of Chillish.

Pumpkin seeds are packed full of protein so I love to sprinkle them on top. Whilst the soup is cooling a little, heat the olive oil on a medium to high heat and toast the pumpkin seeds until they start to pop, be careful not to burn!

Use a hand blender to puree the soup once it has cooled a little.

This soup freezes really well in portions! I use empty Fage yoghurt pots.

Love,