This gorgeous autumnal soup is delicious on its own. If you’re looking for a hearty meal to wow your family, carve out mini squashes or gourds to make the bowls in which to serve this soup. It’s worth the extra carving and cooking time to see your loved ones enjoying eating the bowls and the soup.
I make croutons by frying some chopped bread in a little Chiltern Cold Pressed Rapeseed Oil. You could also top this with the pumpkin seeds (roasted in a little oil), goat’s cheese, sage, chives or drizzled with more oil.
FOR THE SOUP – serves 6
2 tbsp olive or rapeseed oil
2 onions, chopped
1kg pumpkin or squash peeled, deseeded and chopped into small chunks.
700ml vegetable stock
200ml double cream
FOR THE PUMPKIN BOWLS
1 mini pumpkin or squash per person
TO MAKE THE BOWLS
1. Wash the pumpkin/squash skin and carve a lid off the top of your pumpkin/squash.
2. Deseed and carve out a bowl in the middle but leaving 2cm flesh around the edge of the skin. Be careful not to pierce the skin.
3. Pre-heat your oven to 180C fan.
4. Brush the inside and outside of your with oil.
5. Place on a baking tray and roast in the oven for 45 mins – 1 hour until the pumpkin/squash is soft.
TO MAKE THE SOUP
1. Heat the oil in a large saucepan and cook 2 chopped onions gently for 5 mins.
2. Add the chopped pumpkin/squash and cook for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
3. Pour 700ml 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.
4. Add 150ml double cream into the pan and bring back up to boiling point and purée with a blender.
5. Reheat the soup if needed, add seasoning to taste.
6. Pour into your bowls. Enjoy.