About the Recipe
There are pumpkins everywhere this time of year. I love it! They may just mean it’s Halloween to some but to me it means its pumpkin soup time. Yummy!
This silky-smooth soup is an absolute treat. It has just the hint of orange and the toasted pumpkin seeds are slightly sweet which adds to the delicious flavour too.
Ingredients
800g pumpkin, peeled, seeded, and cut into cubes
400g potatoes, peeled and cut into same size cubes
2 brown onions sliced into 8 wedges
60ml olive oil
1 litre vegetable stock
2 tablespoons rose harissa
Zest of one orange
1 tub of Oatly Creamy Oat Fraiche (you can use 180g Crème Fraîche if you’d prefer)
Coriander leaves to serve
Salt
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FOR THE TOASTED PUMPKIN SEEDS
100g pumpkin seeds
2 teaspoons maple syrup
¼ teaspoon dried chilli flakes
Preparation
First make your toasted pumpkin seeds
Add all the ingredients to a small mixing bowl along with a generous pinch of salt. Mix everything together so the seeds are well coated.
Spread on a parchment lined baking tray and roast for 8 to 10 minutes.
When they are just starting to brown take out the oven and leave to cook in the baking tray. You will hear the seeds crackle as they carry on toasting. It’s like magic.
Once cooled break apart any that have stuck together.
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Now make your soup
Add the pumpkin, potato cubes and onion to a large mixing bowl. Add the olive oil and a ½ teaspoon of salt. Gently mix everything together so the veg is well coated.
Spread on a large parchment lined baking tray or roasting tin and roast for 25 minutes until the veg are soft and just starting to brown.
Add the stock to a large saucepan along with the rose harissa and bring to the boil.
Once boiling add the roasted veg along with any oil that might be in the pan.
Gently stir and reduce the heat to a simmer for 5 minutes.
Remove from the heat and stir in the oat fraiche and orange zest.
Use a handheld blender to blitz the soup until completely smooth.
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Ready for deliciousness!
Spoon into warm soup bowls and sprinkle the toasted pumpkins seeds and a few coriander leaves on top.
So deliciously moreish!
Tip: you’ll only use a sprinkling of the toasted pumpkin seeds. Store the remainder in an airtight container and sprinkle over your salads, soups and stews.