Halloween pumpkin soup

This is my latest video for Channel Mum, a mums’  network on YouTube who I vlog for. Their Halloween playlist is essential viewing for mums even if, like me, you aren’t a perfect Pinterest Mother! My soup for example couldn’t be more simple. It’s a Jack o’ Lantern, roasted up with spices and dried herbs, then the flesh is scooped out and blended with cream, cheese and plenty of seasoning. Use squash if you like instead.

Here’s the recipe (it’s in the video too):

Serves: 4
Prep time: 5 minutes
Cook time: 1 hour
Total time: Just oven an hour
 
Ingredients: 
Pumpkin, roasted with skin on then 1.3kg flesh scooped out afterwards
1 tablespoon dried oregano
1 tablespoon smoked paprika
2 tablespoons olive oil
300ml veg stock
100ml cream
100g mature cheddar
Salt and pepper
 
Instructions: 
  1. Preheat oven to 180C.
  2. Cut pumpkin into wedges, sprinkle spices and herbs, season generously, drizzle with oil. Roast for 1 hour. (If using squash, peel and cut into chunks – roast for 25 minutes or so).
  3. Scoop out flesh and whizz with stock. Add cheese and cream. Season to taste.
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