This is such a great recipe to make sure no pumpkin goes to waste. Roasting the pumpkin makes it extra flavourful AND means you don’t have to peel the it!
Ingredients:
- 1 medium squash/pumpkin
- 1 onion
- 700 ml stock
- Dried herb of choice
- Olive/rapeseed oil
- 1 teaspoon curry powder (optional)
- 3 cloves garlic, crushed (optional)
Method:
- Preheat oven to 180°C
- Cut pumpkin/squash in half and scoop out seeds (keep these, they can be eaten or planted – see below!). Slice into even pieces and place in a roasting tray. Drizzle with oil, herbs, salt and pepper.
- Cook until soft when pierced with a knife, about 20 minutes. Then leave to cool.
- When cool enough to handle, scoop flesh from skin. Keep the flesh and put the skins in the compost.
- In a large saucepan, heat oil and softly fry the onion until translucent. If you want to include the garlic and/or curry powder, add them now and fry for a minute. Then add 500ml of the stock and bring to a simmer.
- When simmering, add pumpkin/squash flesh and simmer for a minute to heat through. Then take off heat and blend with a hand held blender until smooth. You may need to add more stock at this stage – depends on what consistency you like your soup!
- Taste and add seasoning as necessary, then serve!
Tip: you could stir some fresh cream or coconut milk into the soup when it is cooked for a creamy flavour
Don’t waste those seeds! You can dry the seeds and plant them in the garden – see instructions here. Or you can roast and eat the seeds – see recipes ideas and instructions here. You could even chop up the roasted seeds and sprinkle them on the soup!
By Aisling Kett
