With 8 million pumpkins thrown away in the UK alone each Halloween, we wanted to create a recipe to make the most of this fantastic seasonal vegetable and this Pumpkin Soup does just that. You can use the pumpkin flesh removed when you carve the pumpkin, any flesh left over after Halloween or even buy a pumpkin specifically for this recipe, especially when the supermarkets are selling them in their thousands at this time of year. To make it extra special, try serving it in the leftover pumpkin shell, but make sure it hasn’t had a scary face already carved into it! This recipe originally didn’t include rosemary, but Duncan and Eli’s friend, Beth, accidentally added some when making it last year and since then, has continued to do as it makes such a delicious addition.
1kg pumpkin flesh
2tbsp Mellow Yellow Rapeseed Oil, plus extra for drizzling
1 onion, finely chopped
2 garlic cloves, finely chopped
500ml vegetable stock
150ml double cream
2 sprigs of rosemary, stalks removed and chopped
Salt & pepper
Toasted pumpkin seeds for garnish
To serve in a pumpkin bowl:
Hollowed out pumpkin
Mellow Yellow Rapeseed Oil
Heat up a large pan and add your Mellow Yellow rapeseed oil. Fry the onions and garlic for a couple of minutes then add your rosemary. Fry for a couple more minutes and then add the pumpkin flesh. Stir this well and leave to cook for a couple of minutes. Once the pumpkin is starting to soften, add your stock and season with salt and pepper. Put the lid on the pan and simmer for around 20 minutes, stirring occasionally, until the pumpkin is cooked through. Remove from heat and blend until smooth. Pour in your double cream and stir to fully combine, adding more seasoning if needed. Serve with a drizzling of Mellow Yellow rapeseed oil, double cream and toasted pumpkin seeds.
To make a pumpkin bowl for serving, rub the inside of your hollowed out pumpkin with Mellow Yellow Rapeseed Oil, salt and pepper and roast at 180°C for 20-30 minutes.