2 tbsp olive oil
2 onions, finely chopped
1kg pumpkin, peeled, deseeded and chopped into chunks
700ml vegetable or chicken stock
150ml double or coconut cream
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
Add 1kg pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
Pour 700ml vegetable / chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
Pour 150ml double / coconut cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve.
The soup can now be frozen for up to 2 months.
If you prefer, you can substitute squash for pumpkin.
This tasty, warm soup recipe is one created by our very own Claire Flawn in her kitchen at home. It’s a great way to make use of any left over Halloween pumpkins and makes a great, healthy lunch or a starter at a dinner party. We hope you enjoy it!