It’s nearly Halloween! This can only mean one thing – you must have a pumpkin in the house or can definitely get one! It seems everywhere we look, all we can see is pumpkins. They come in all shapes and sizes and it’s wonderful! Pumpkins are great autumn veg and you can make all sorts of meals and desserts with it.
We thought we share our favourite today. It’s cold out and this one will definitely warm not only your tummy but soul too. We swear!
We have much improved this recipe since finding it last year on a popular food blog. You can leave the chilli totally out or spice it up more. Up to you! Now get cooking, those pumpkins won’t be around for much longer!
This recipe serves 6-8
1 small pumpkin
2 medium carrots or 1 large
2 medium or 1 large white onion
1 red chilli
Pinch of Salt
2 tablespoons of olive oil (or veg oil)
Pumpkin seeds for roasting and decorating
- Pre-heat the over to 180 degrees C.
- Wash pumpkin and slice off any dark patches. Cut the pumpkin in half and remove all seeds. Leave them to side.
- Cut the pumpkin into big chunks and spread on the baking tray.
- Wash the carrots, peel if you like or scrub well and cut to chunks.
- Spread the carrots on the same baking tray as pumpkin, sprinkle with oil and put in the over to roast for 35-40 mins at 180 degrees C.
- Peel and slice the onion, cut into half rings. Spread on a separate tray and sprinkle with some oil. Leave aside for about 15 mins and then put in in the over to roast with pumpkin and carrots (second shelf).
- Wash the seeds, dry with tea towel and leave to side until the veg has been roasted.
- Once the veg is roasted, leave to cool for 10 mins.
- Put the seeds into the hot over to roast for 10-15 mins.
- Slice the chilli
- Boil 1 litre of water in the large pan, add the pumpkin, carrots, onions and sliced chilli or chilli flakes to the pan.
- Use hand-blender to blend it all.
- Once the pumpkin seeds are roasted, peel and use for decorating.
Serve soup in bowls with a slide of your favourite bread!