As Autumn’s chill begins to bite, we look forward to traditional celebrations associated with the season, taking advantage of the rich harvest mother nature has to offer. Halloween, Bonfire Night, or simply the drawing in of the evenings and cosying up with a warming bowl of soup, are all aspects to look forward to.
We've created this delicious recipe for roasted Pumpkin soup in celebration of Autumn and to use up any left over pumkin from your Halloween pumpkin carving.
Ingredients
• 1.5kg edible pumpkin • 4-5 tbsp Sweet Chilli dressing • 1 large onion • 3 cloves garlic • 1 carrot • 1 stick of celery • 1 litre hot vegetable stock
Method
Preheat the oven to 170°C/340°F. Half the pumpkin and remove the seeds (you can keep these for roasting and use for garnish if you like), then chop into wedges. Place the pumpkin on two large baking trays and drizzle over 2-3 tbsps of sweet chilli dressing (more for a spicier soup). Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.
Meanwhile, roughly chop the onion, garlic, carrot and celery. Heat 2 tbsps of sweet chilli dressing over a medium-low heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured
When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.
If you prefer yet more spice, you can always garnish each bowl with a swirl of sweet chilli dressing.
This works really well with butternut squash too!