PUMPKIN SOUP

Here’s a simple pumpkin soup recipe to use up the flesh after carving your Halloween pumpkins:
  
Ingredients:

• 500g pumpkin flesh (from your carved pumpkin)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 potato, chopped
• 700ml vegetable stock
• 1 tsp ground cumin (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Kefir, cream or coconut milk for serving (optional)

 
Instructions:

1. Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
2. Add the Veggies: Toss in the pumpkin flesh, carrots, and potato. Stir for a few minutes, allowing the vegetables to mix with the onions and garlic.
3. Season and Simmer: Pour in the vegetable stock and season with salt, pepper, and cumin if using. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
4. Blend: Once everything is cooked through, use a hand blender or transfer the mixture to a blender in batches. Blend until smooth.
5. Serve: Adjust the seasoning to taste. For a creamy finish, drizzle with a bit of kefir, cream or coconut milk when serving.

 
This is a great way to make sure no part of your pumpkin goes to waste after carving! PS don't forget to roast the seeds in the oven, they can be sprinkled on the soup when serving, or nibbled as a tasty snack.

Geraldine