Avoid food waste at Halloween with this recipe. Great if you’ve carved a pumpkin and can be stored away until Christmas.
800g of pumpkin
2 tablespoons olive oil
500ml vegetable stock
1 small pot double cream (142ml)
Pinch of pepper
Finely chop the onion. Heat two tablespoons of olive oil in a frying pan and add the onions. Cook for 5 minutes until soft. Add 800g of deseeded pumpkin and cook for another 10 minutes. It should be soft and golden when ready.
Add the 500ml of vegetable stock and a pinch of pepper. Bring to the boil and simmer for 10 minutes. Add the cream and bring back to the boil. The soup should then be pureed with a hand blender.
To make croutons just cut 2 slices of wholemeal bread into small squares, heat 2 tablespoons of olive oil in a frying pan and fry the bread until crisp.
The soup can be frozen for up to two months.