Halloween is fast approaching and pumpkins across the land are being sculpted into various goulish faces. There are so many ways of cooking pumpkin from roasting to mashing, making pies and soups so please don’t ever throw the flesh away. You can always freeze it if you’re not going to use it right away.
I made this soup the other evening and it really is a yummy winter warmer – why not try it yourself if you don’t believe me!
1 pumpkin or squash of your choice
3 cloves garlic
1 tin butter beans
1 tablespoon tomato puree
1/2 tin of coconut milk
About 500ml veg stock (you may need less or more depending on the size of the pumpkin so add as needed)
Place the skinned pumpkin flesh on a roasting dish, drizzle with oil and roast in the oven at about 175 until almost soft (it really doesn’t matter if it’s a load of pumpkin mess it will be blended later)
When it’s nearly done (after about 20 minutes) chop the onion and garlic and fry in some butter until soft
Add the roasted pumpkin, coconut milk and enough stock to cover the pumpkin pieces
Stir and leave to simmer for about 10 minutes
Add the butter beans, tomato puree and more stock if needed
Cook for another 10 minutes
Blend partially or completely depending on the consistency of soup you like – I prefer mine to have some chunky bits in it
Serve with sourdough bread or oat cakes