Just like parsnips and butternut squash, pumpkins are the perfect soup ingredient thanks to their blendable, soft texture.
What’s more, they’re incredibly healthy, and flavoursome and pair perfectly with fresh flavours like herbs and in this case, ginger.
Sharing his recipe exclusively with Express.co.uk, food and flavour expert and founder of The Gift of Oil, Phil Bianchi said: “Soup is a dish that a lot of people go to for the cold winter months. This winter put the tins away and try making soup from scratch.
“The dish is really easy to experiment with, you can pretty much use up whatever you have leftover in the fridge. So this Halloween, do not throw away your pumpkins!
“Take all of that amazing leftover pumpkin and create a deliciously irresistible pumpkin soup.”
READ MORE: Quickest omelette recipe takes just two minutes – and no frying pan required
Phil’s recipe is unlike most soup formulas in that it uses flavoured oil to give it an extra boost of flavour.
● 850g pumpkin, deseeded and roughly chopped
● Three tablespoons of pumpkin seeds
● One large onion, chopped
● Two carrots, peeled and chopped
● One medium-sized potato, chopped
● Two garlic cloves, peeled and left whole
● Three tablespoons of Sicilian olive oil
● One litre of vegetable or chicken stock, a little extra may be needed
● 100ml double cream
● Dress with a drizzle of Chilli Pepper Olive Oil and a splash of Garlic and ginger Balsamic
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Place the onion, carrots, garlic, and two tablespoons of olive oil into a large pan. Cook on low heat for about 10 minutes or until the vegetables are tender.
Add the potato and butternut squash, mix and cook for a further three minutes before pouring in the vegetable stock.
Season the contents of the pan and continue to cook it until it reaches boiling point. Next, reduce the heat, simmer and cook for about 45 minutes or until the butternut squash is really tender.
Remove the pan from heat and then using a stick blender blend the soup until smooth. Add the cream and a bit more vegetable stock if the soup, if needed, then season to taste and set aside in a warm spot.
Heat the rest of the olive oil in a frying pan on medium heat, add the pumpkin seeds and fry until the seeds start to pop.
Remove from the pan and set aside for later, then check on the soup, which is ready to be served.
Ladle the soup into bowls, it may help to heat these up beforehand, then add a splash of Chilli Pepper Olive Oil and Garlic and Ginger Balsamic.
Top with the toasted pumpkin seeds and a drizzle of cream. Enjoy hot with a generous side of crusty bread.
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