Remember remember the 5th November! It’s bonfire night tonight, so I thought that I would do a simple cosy pumpkin soup using my leftovers from halloween. Here’s how to make it!
Pumpkin Soup Recipe
You will need:
1 large onion
4 potatoes diced
1 turnip diced
Gluten Free chicken or vegetable stock
What to do:
1. Scoop out the insides of the pumpkin. Put the seeds to one side and dice up the pumpkin. If you have a large pumpkin maybe use half.
2. Dice everything and boil in a large pan with chicken or vegetable stock with a litre of water. Add more water if needed. Add a pinch of salt.
3. Keep on medium heat and cook until vegetables are soft.
4. Blitz everything in a blender and add salt and pepper.
5. Pour into a soup bowl
For the roasted pumpkin seeds:
Spread the seeds onto a tray with greaseproof paper. Drizzle some sunflower oil and add a pinch of salt and pepper. Cook in oven at 335 ° C or the highest temperature that your oven can go. Cook for around 8 mins, keep checking them and turning until golden in colour.
For the toasted bread, I used Schar white loaf.
Have a great bonfire night everyone!
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