Happy Halloween all! Just look at these humongous pumpkins we discovered at the Whole Hog Farm Shop & Tearoom in Pickering, Yorkshire recently. I know Theo has already made an appearance on the blog but for those who missed him, here he is with his little pumpkin friends.
I can’t recommend the tearoom enough, delicious, nutritious, tasty food, a fabulous farm shop with butchers attached and all with views of pretty fields full of horses, donkeys and even llamas!
Now to use up some of the pumpkins purchased with pumpkin soup (it would be rude not to!)
2 onions, finely chopped
2 garlic cloves, whole
2 small carrots, chopped into large chunks
5 tbsp olive oil
1 kg pumpkins peeled, deseeded and chopped into square chunks
1/2 fresh red chilli, deseeded and finely chopped
800ml vegetable, vegan stock
sea salt & freshly ground pepper and dried chilli
Preheat the oven to 180°C .
Place the onions, garlic, in skins, carrots and pumpkin into an oven dish and drizzle with 3 tsbp of olive oil. Put into the oven and roast for 20 minutes. When the vegetables are golden brown, remove and place in a large saucepan, squeezing the garlic from their skins and cover the vegetables with the remaining 2 tbsp of olive oil. Add the chilli to create some heat. Gently cook for 6 minutes, stirring occassionally.
Pour the vegetable stock into the pan, then season with sea salt and freshly ground pepper. Bring to the boil, then simmer for 10 mins until the pumpkin is soft. Purée with a hand blender.
Serve with a swirl of crème fraîche or coconut yogurt to make a vegan soup as I would eat, and add dried chilli on top.
Soup can be frozen for up to 2 months.
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