This velvety pumpkin soup is super easy to make, and is the delicious way to use those seasonal pumpkins! We serve ours up with a crunchy nut and seed crumb, and a drizzle of herb stalk infused oil.
For the soup
4 shallots, diced
1kg Pumpkin (or there abouts), peeled, deseeded and chopped into cubes.
A good glug of olive oil
700ml of vegetable oil
150ml of double cream (or use a vegan alternative, we love Oatly)
Sprinkle of chilli flakes (optional)
- Heat a glug of olive oil on the stove, then gently cook the shallots until they’re glassy and soft, but not brown
- Add your pumpkin cubes and continue cooking, stirring regularly, until the veggies are going golden.
- Pour your veggie stock into the pan, and season with salt and pepper to your taste. If you’re into chilli, now’s a good time to add a sprinkle!
- Add your cream (or vegan alternative) to the pan, then puree with a hand blender. You can sieve it so make it extra velvety, but we usually find there’s no need.
Walnut, pumpkin and fennel seed crumb
50g roughly chopped walnuts
50g pumpkin seeds
1tbsp fennel seeds
Herb stalk oil, or your choice of herb infused olive oil
- Preheat your oven to 180 degrees
- Pop your nuts and seeds onto a roasting tray. Season with salt and pepper, add a drizzle of olive oil.
- Heat in the oven for 5 minutes, until they’re golden brown
For the herb stalk infused oil
Leftover herb stalks
A bottle of olive oil
A coffee filter
- Collect your favourite herb stalks – basil, thyme, rosemary and parsley all work well
- Blanch them for 10 seconds in a pan of boiling, salted water.
- Dunk them straight into an ice bath.
- Drain, and blitz together in a blender with olive oil until you have a puree. We recommend about 100ml olive oil per bunch of stalks.
- Pop a coffee filter in a sieve, and then set over a measuring jug overnight.
- By morning, you’ll have a punchy herb oil to add to soups, salads, drizzle on bruschetta, or add to veggies before roasting in the oven.