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Pumpkin Soup

With Halloween happening a few of weeks ago, I made a soup at work using an ingredient heavily associated with Halloween.. The Pumpkin!

I wrote a little bit about what I did in the kitchen on Halloween and i said id upload the recipe for the soup i made.

This soup isn't just for Halloween tho! It would be great to cook this warming soup for the dark, cold days and nights that are coming our way soon.

1 Large Pumpkin

1 Large Onion (Diced)

1 Potato (Peeled & Diced)

2 Carrots (Sliced)

2 Garlic Cloves

1 Tsp Curry Powder

2 Tsp Ginger

1 Tsp Black Pepper

1.5 Pints of Chicken Stock

1 Tsp of Butter

1) To prepare the pumpkin, use a large knife to cut the pumpkin in half from top to bottom. Use a big spoon and scoop out the seeds and the rest of the innards. (you can use your hands also but just to remember to wear disposable gloves because it will stain your hands)

Half the half's again and place on a baking tray, roast in a preheated oven at 170 degrees. (For extra flavour, you can rub some spices on the pumpkin)

Cook until the pumpkin flesh is soft.

2) While the pumpkin roasts, melt the butter in a saucepan and add the onions. Sweat them off gently until translucent and add the carrots and potatoes.

When they have fried for a few minutes, Add your spices. (You can always add more spice depending if youd like a more agressive tasting soup)

Fry off until the root veg begin to slightly get softer and everything is coated in the spices nicely.

3) Add the chicken stock, bring to the boil and turn down to a gentle simmer.

4) When the pumpkin is soft, take the tray out of the oven and scoop away the soft cooked flesh away from the skin.

Discard the skin and cut the pumpkin flesh up and add it to the soup. Leave to simmer for 10 minutes.

5) Take off the heat and use a stick blender to puree the soup up. Taste and add seasoning to your taste.


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