Pumpkin Soup

Pumpkin Soup

If you are making lanterns for Halloween, this is a good use for the delicious pumpkin flesh so nothing goes to waste! Delicious regardless of whether you're making at Halloween or not.

Ingredients

1 large or 2 small pumpkins (or orange fleshed squash such as crown prince or butternut)

A few carrots (optional)

1 tablespoon coconut oil

2 litres vegetable stock

2 cloves garlic

2 cm piece of fresh ginger

Optional: Spices such as chilli, paprika, cumin or coriander powder

Method

  1. Peel and de-seed the pumpkin, then chop into 2 cm cubes
  2. Peel the carrots (if using) and cut into thick slices
  3. Melt the coconut oil in a large pan on a low heat and add the pumpkin and carrots
  4. Stir in the spices and ginger and stir for 5 minutes
  5. Add vegetable stock
  6. Bring the stock to the boil and then simmer for 10 minutes until soft
  7. When the veg is soft blend in a food processor or with a soup wand until smooth
  8. Add water if too thick and cook for 10 more minutes
  9. Garnish with pumpkin seeds, sage and croutons 

Photography: Patricia Niven for Made In Hackney



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Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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