Good evening my lovelies,
The other day my housemate Jessica and I had a wonderful evening bringing the Halloween spirit into our house. We carved out pumpkins whilst watching Annie (not the most Halloweeny movie I know, but I just really felt like it aha), roasted the seeds and then made soup with the scrapings.
The soup turned out really nice and so I thought I’d share the recipe with you! I hope you enjoy and please do let me know if you try making this soup too!
For 6 servings you will need:
1kg of pumkin – 200g of peeled carrots – 100g or peeled parsnips – 100g celery – 100g leek – 1 large red onion – 1l stock (made with 2 stock cubes and 1/2 tbsp of swiss bouillon) – pepper, 1 tsp nutmeg, 1 tbsp oregano, 1 tbsp basil, 1 tbsp parsley, 1 tsp paprika – olive oil
Wash and peel the vegetables. Chop up the onions, leeks and celery. Heat the oil in a big soup pot. Add onions and saute for a few minutes. In the meantime, chop the carrots and parsnips and pumpkin. Boil 1l of water in the kettle. Now add the leeks and celery to saute for a few minutes too. Make your stock and pour into the pot before adding the parsnips, carrots and pumpkin. Stir well and then add the seasoning. Bring to boil and then reduce heat to a simmer. Put lid on and let the vegetables cook for around 30 mins or until softened. Next blend the soup, you can decide how coarse or smooth you want your soup. Last but not least, taste and extra seasoning if necessary.
For the topping:
Pumpkin seeds – pepper, salt, garlic powder, paprika
Save the pumpkin seeds when carving your pumpkin. Wash them and spread them out on a tray over baking paper. Season with salt, pepper, garlic powder and paprika. Roast in the oven at ca.200 degrees centigrade for around 10 mins.
Serve soup in your favourite bowl and top with the roasted pumpkin seeds.
And there you have it guys – my pumpkin soup! I hope you enjoy!
Love Carina xo