Pumpkin Soup with Crunchy Chilli Pumpkin Seeds
Everyone should know how to make a good pumpkin soup. This one is a winner because most of the cooking time happens in the oven, meaning you can have a shower or take the dog for a quick walk while the pumpkin, onions, and garlic are roasting to sweet, spiced perfection.
It's a clever recipe, ticking Clove's low food waste goals by turning the pumpkin seeds into a crunchy, chilli soup topper! If you've never roasted your own pumpkin seeds before, you'll be amazed that something you normally throw in the bin can taste so good.
Ingredients 13
For The Soup
1 butternut pumpkin, peeled, cut into 5cm chunks
1 bulb garlic, sliced in half
1 brown onion, cut into thick wedges
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1⁄2 tsp turmeric
1 tbsp cumin
1 l vegetable stock, 4 cups
1⁄2 lemon, juiced
For The Spiced Pumpkin Seeds
1 tsp olive oil
1⁄2 tsp chilli, flakes
1⁄4 tsp salt
To Serve
2 tbsp chilli flakes, optional
200 ml sour cream, optional
1 tbsp olive oil
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Method 6
Preheat the oven to 180 degrees . Cut the in half and scoop out the seeds. Put the seeds in a small bowl and cover with boiling water. Set aside.
Peel the , cut into large 5cm chunks and put into a large bowl. Cut the into thick wedges, about 3 cm and slice the in half vertically, then add to the bowl with the pumpkin. Drizzle with the and add the , , and and give everything a good mix with your hands. Spread out evenly on a baking tray making sure the garlic halves are cut-side down and roast in the oven for 30 minutes or until tender and a little caramelised.
Drain and rinse the pumpkin seeds, using your fingers to remove any pumpkin flesh from the seeds. Dry seeds well on paper towel and then put them into a small baking tray. Toss with , and . Roast in the oven for the last 10 minutes or until golden brown and starting to crackle. Remove from the oven and allow to cool.
Squeeze the garlic cloves from their skin and add the , and to the food processor. Blitz until everything is well combined, add in the and blitz until smooth. If the food processor is small, do this in batches.
Pour soup into a large saucepan pot and bring to a simmer over medium heat. Season with the juice of half a and and to taste.
Serve hot in bowls with dollops of , , and the roasted pumpkin seeds.
Clove Kitchen's tips
If you've bought a pre-cut pumpkin, or your pumpkin only has a few seeds, you can use pepita or sunflower seeds to make the topping. Follow the same method, but keep your eye on them as they won't need as long in the oven.
Helpful tips
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Notes
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