This soup is perfect for Halloween, It’s great for using up the leftovers from pumpkin carving. Topped with crunchy pumpkin seeds and served with toasted crusty bread what could be better after night out trick or treating to chase away those spooky halloween chills. There are loads of delicious recipes for pumpkin soup out there; I have adapted my recipe from this one and added a spicy twist.
Prep time: 15 minutes
Cooking time: 25 minutes
2 tbsp olive oil
1 onion – chopped
500g pumpkin – peeled, deseeded and chopped into 2cm pieces
a generous pinch of hot chilli flakes
350ml vegetable stock
Salt and freshly ground black pepper
70ml double cream – plus a little for decoration
1 small handful of pumpkin seeds from a packet
Gluten free seeded bread rolls – toasted
Heat the olive oil in a saucepan over a medium heat, add the onions and fry until soft and translucent.
Add the pumpkin and the chilli flakes and cook for about 5 – 8 minutes until the pumpkin starts to soften.
Pour over the stock, season with the salt and pepper, put a lid on the pan and simmer for 10 minutes, or until the pumpkin has gone really soft.
Allow to cool a little, then add the cream. Blend with a stick blender until smooth and creamy.
Whilst you’re blending the soup pop the rolls in a toaster or hot oven to warm up.
Ladle the soup into bowls and drizzle over a little cream. Top each bowl with some pumpkin seeds and enjoy.
Serve with the warm gluten free rolls.