Before you throw away your Halloween pumpkin, why not consider making La Salle Hotel School’s delicious winter warmer, pumpkin soup!
If you haven’t got any pumpkins left over from Halloween, now’s your chance to pick them up for cheap from your local shop!
Ingredients
- 1 whole pumpkin
- 1 large onion
- 2 garlic cloves
- 1 litre of warm water
- Olive oil
- To taste: salt, pepper, nutmeg powder and ginger powder
Method
- Cut the pumpkin into slices and clear the core from seeds. You can also save the seeds for next year or to roast (they are a good snack and can be added to other dishes!).
- Place the slices onto a tray and bake in the oven for 40-50 minutes at 180°c. If you have more space in your oven, you can add other vegetables on other trays to share the use and save some money!
- Finely chop the onion and garlic and fry in a pot on a low heat.
- When the pumpkin is soft enough, peel the skin off and add to the pot with the onion and garlic.
- Add the warm water and seasonings (to your taste). Add more water if necessary!
Twists
Vegan – add some coconut milk! It’s delicious and gives a lovely Caribbean flavour.
Vegetarian – add some double cream when serving!
Meat – this recipe goes well with fried beef mince or prawns. For beef mince, add it in before adding the pumpkin. For prawns, give them a quick fry and add at the end.
Freezing
Pumpkin soup can last up to 5 months in the freezer if you have made the normal/vegan version, or 3 months if you have added dairy or meat.
