It is that time of year that shops and markets are bursting with pumpkins, gourds and butternut squashes, so why not treat yourself with Skiology’s spiced pumpkin soup winter warmer recipe. This hearty recipe is a great way to see that all those carved pumpkins from Halloween do not go to waste too!
1kg Pumpkin, peeled
2-3 tbsp. Olive oil
2 tsp. Cumin seeds
2 tsp. Coriander seeds
2 tsp. ground Turmeric
3-4 medium white onion
3 Garlic cloves, minced
1.2 litres vegetable stock
1 sprig fresh Rosemary
1 tbsp. fresh cream
Roast pumpkin in spices then add to a pan with the sautéed garlic and onion. Add stock. Blitz. Season to taste. Toast pumpkin seeds in cumin and rosemary & serve with a swirl of cream.
1. Preheat oven to 180c. Peel and roughly chop pumpkin into 1 inch cubes. Add to a bowl and mix with 1tsp oil and the spices then roast for 25-30 minutes.
2. In a pan, add remaining oil and sweat onions on medium heat until soft. Then add garlic, cook for a further 2 minutes- stirring often.
3. Add the roasted pumpkin and spices to the saucepan along with the stock and seasoning. Simmer for 25 minutes.
4. Toss the pumpkin seeds in fresh chopped rosemary, a pinch of cumin and season. Oven bake for 15-8 minutes or lightly toast in a dry frying pan for 1-2 minutes- keeping an eye on them!
5. Meanwhile, remove soup from the heat, carefully using hand blender, blitz the soup until smooth. If it is quite thick, add a little water. Adjust seasoning.
Ladle carefully into warmed soup bowls then lightly drizzle cream and sprinkle the toasted seeds on top or just some toasted rosemary if you prefer.
PS: While enjoying your soup, why not check out our lovely team who will be cooking in our chalets this winter: Meet the team