Pumpkin Soup

STEP 1

Finely dice 2 onions (1/4 inch in size). Start by heating 2 tablespoons of olive oil in a large saucepan. Add the onions to the pan and cook for about 5 minutes, just until they’re soft and fragrant.

STEP 2

Whilst your onions soften, peel and deseed your 1kg of pumpkin and cut into chunks (roughly 2cms), and add to the pan with the onions. Cook for another 8-10 minutes, giving it a stir every now and then, until the pumpkin starts to soften.

STEP 3

Next, pour in 700ml of vegetable or chicken stock. Season with a pinch of salt and pepper, then bring it all to a boil. Lower the heat and let it simmer for 10 minutes, or until the pumpkin starts to become tender.

STEP 4

Once simmered, stir in 150ml of double cream and bring the soup back to a gentle boil. Blend everything with a hand blender until it’s smooth. At this point, the soup can be frozen and kept for up to 2 months.

STEP 5

Toss a 10kgs of pumpkin seeds into the pan and cook for a few more minutes until the seeds are nicely toasted. Keep moving these in the pan as they can easily burn.

STEP 6

Serve the soup in your chosen bowl, drizzle a tablespoon of Double cream in a circular motion and sprinkle over your pumpkin seeds (for added texture) and finish with a sprig of parsley..