Pumpkin Soup

Ingredients :

1 tbsp olive oil

25g butter (unsalted)

1 small pumpkin (peeled and chopped)

2/3 small potatoes (peeled and chopped)

2/4 small carrots (peeled and sliced)

1 large onion (chopped)

2/3 garlic cloves (chopped or grated)

3 bay leaves

Pinch of chilli flakes

Salt and pepper

1.5 pints Chicken or vegetable stock cube

2/3 tbsp Pumpkin seeds

Double cream (to serve)

Bread / sourdough (optional)

Method :

Add the butter to a pan with a splash of oil (this will stop the butter burning), then add onion, garlic, carrots and bay leaves and fry off until the vegetables soften. Add the potatoes and pumpkin along with the stock, adding salt and pepper and a pinch or chilli flakes then bring to the boil then simmer for 30 minutes until cooked.

Take the blender and give it a quick whizz up until you get a smooth texture, you can add more stock if you feel it’s to thick.

Then comes the dressing - fry off the pumpkin seeds with a little bit of oil until they start to pop in the pan, ladel your soup into a bowl take a 1/2 tsp of double cream and drip or swirl in the the soup then finish with a sprinkle of pumpkin seeds.

Enjoy

Fletch x