For a spooky Halloween themed treat, why not try this curried pumpkin soup recipe.
Preparation time: 15 minutes
Cooking time: 50 minutes
2 peeled and sliced onions
3 peeled and finely chopped garlic cloves
1 x 2kg whole pumpkin, peeled, deseeded and cut into small wedges (approx 1.8kg peeled weight)
2 tablespoons of olive oil
1 tablespoon of mild curry powder
1.25 litres vegetable stock (2x stock cubes)
1 tablespoon light soft brown sugar
4 teaspoons crème fraîche to serve
Optional: 1 tablespoon pumpkin seeds to serve and parsley for garnish
- Heat the oil in a large pan over a medium heat.
- Add the onions and cook until soft.
- Add the pumpkin and garlic.
- Reduce the heat and cook, covered for 10-12 minutes.
- Stir in the curry powder, half of the stock and the sugar.
- Cook for a further 35-40 minutes.
- Add the remaining stock and bring to a simmer.
- Remove from the heat and blend until smooth with a hand blender.
Spoon the crème fraîche into a piping bag fitted with a small nozzle. Pipe a spiral on the surface of the soup and pull the tip of a knife from the centre of the spiral to the outer edge a few times to form a web shape.
Ladle into mugs and sprinkle over the pumpkin seeds or swirl over the crème fraîche. Optionally, you can also sprinkle the parsley to garnish your soup.
Allow the soup to cool completely and then transfer into a lidded, freezer-proof container. The soup will freeze well for up to 3 months.