RECIPE:
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SPICED PUMPKIN SOUP
Pumpkin season is here! Every year we work in partnership with Good Food Oxford, to help reduce the tons of pumpkin thrown out around Halloween. Last year 18,000 tonnes of pumpkin was wasted!
We have pumpkin specials on our menu all week, using produce from our garden and we are giving out pumpkin recipes for you to try at home.
To help, you can buy local edible pumpkins and use the flesh to make one of our delicious recipes!
Ingredients (serves 6)
Pumpkin Soup:
1 Large pumpkin (skinned and de seeded)
3 Cloves garlic, smashed
1 Onion, diced
Thyme
Ground nutmeg
Cinnamon stick
Star anise
Chilli
1 tsp Tomato purée
75ml Vegetable oil
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Pumpkin Stock:
Pumpkin skin and seeds, roughly chopped
1 Clove garlic
1 Onion
Bay leaf
Cinnamon stick
Star anise
Water to cover
Garnish:
Crème fraiche
Roasted pumpkin seeds
Recipe
Pumpkin Stock:
Put all the ingredients into a pan and cover with water. Bring to the boil, turn down and allow to simmer on a low heat for 2 hours. Pass the stock through a sieve and reserve.
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Pumpkin Soup:
Chop the pumpkin flesh into 2 inch cubes. Place in a large roasting tray with the onion, garlic, thyme, cinnamon, star anise, chilli, nutmeg and tomato purée. Lightly drizzle in vegetable oil and roast at 180C degrees for approximately 1 hour, until caramelised.
Place the stock and roasted spiced pumpkin in a pan and place on a medium heat. Allow the stock to reduce by one quarter. Remove the star anise and cinnamon pieces and blitz in a food processor.
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To Serve:
Garnish with crème fraiche and roasted pumpkin seeds and enjoy your efforts!
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If you would like to print this recipe out, you can clink on the pdf link here.