Chef Paul shares how to use the pumpkin flesh to make tasty soup

20 October 2021

THERE’S no better way to use up the flesh of your Halloween pumpkin lantern than to make delicious pumpkin soup with it.

Warming, rich and with a hint of spice, this soup will keep the chill at bay.

Ingredients

1 large onion (peeled and chopped rough)

1 tablespoons of turmeric

1 kg of pumpkin (peeled deseeded and rough chopped)

500g sweet potato (peeled, rinsed and rough chopped)

1 teaspoon of dried chilli powder (optional)

1 tablespoons of tomato puree/paste

5 oz butter

5 oz plain flour

1 litre of vegetable/chicken stock

4 sprigs of rosemary picked

200g of parmesan cheese

Method

First pre-heat the oven to 180C and mix the pumpkin and sweet potato with a little olive oil and salt and pepper and cook in the oven for 15 minutes.

Get a a large sauce pan or pot and melt the butter and add spices cook for three to four minutes on a medium heat.

Remove from the heat and add flour and tomato paste, mix well until a paste has been formed.

Bring back to the heat and gradually whisk in the stock until a sauce consistency has formed.

Simmer for five minutes and check the pumpkin and sweet potato in the oven which should be soft.

If not, don’t worry as every oven is different. Add to the mix and stir and then cook until soft and blend with a hand blender or food processor until smooth. Bring back to the boil ad season with salt and pepper.

Transfer to large bowls and add the picked rosemary on top and crumble the cheese on top. This can be served with or without croutons — enjoy!

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