If you’re still wondering how to use the remains of your Halloween pumpkin head why don’t you try this amazing pumpkin soup with a twist that fills and comforts you during this upcoming chilly season.
Serves 4
3 tbsp olive oil
1 medium onion, chopped
2 tsp caster sugar
1 tsp paprika
salt, pepper
thumb size of fresh ginger, crushed or finely chopped
3 celery sticks, sliced
1 garlick, crushed or finely chopped
1 pumpkin, peeled, seeded and cut into chunks
1,5 litre hot vegetable stock
handful pumpkin seeds, toasted
parmasan cheese, shaved
pitta bread, toasted and cut into slices
Heat the olive oil in a large pan, add onions and suggar and cook for 15 minutes until soft and light golden. Add the garling, ginger and paprika and cook for another minute or so. Then add the pumpkin and celery, stir well and add stock. Bring to boil and simmer for approx. 20 minutes or until the vegetable is tender. Remove from the heat, puree with a hand-held blender and season well. Ladle the soup into bowls, decorate with toasted pumpkin seeds and parmazan shaves and serve with slised pitta bread.
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