Pumpkin Soup
Ingredients
1 Medium Pumpkin
2 Large Shallots (Roughly Chopped)
2 Garlic Cloves (Crushed)
1.25L Chicken Stock (Vegetable Stock works too)
2tsp Mixed Spice
1tsp Sugar
1/2tsp Salt
1/4tsp Cinnamon
1/8tsp White Pepper
Olive Oil
Salt/Pepper
Instructions
Cut open your pumpkin and gently remove the seeds leaving the flesh that they’re attached to. Slice your pumpkin, I halved mine and kept doing so until I had 16 slices from the whole pumpkin.
Mix together the mixed spice, sugar, salt, cinnamon, and white pepper and sprinkle over half of the sliced pumpkin to lightly coat, shaking off any excess (you don’t need to use all of it).
Place in your roasting tins and drizzle with olive oil. Roast in the oven at 200°C for 30 minutes or until a knife easily passes through the flesh of the pumpkin.
Remove the skin of the pumpkin slices and chop into pieces.
In a large saucepan over a medium to low heat, sweat down the shallots and garlic with a little olive oil until soft and season with salt and pepper. Add in the pieces of pumpkin and stir.
Pour in the stock stirring and seasoning with salt and pepper again, cover and bring to the boil. Once boiling lower the heat and leave to simmer for 30 minutes covered.
After the 30 minutes remove from the heat and let cool slightly. Ladle into a blender and blitz in batches, pouring the now smooth blended soup into a second saucepan and bring back to the boil.
Serve & Enjoy 🎃
