- 1 medium Crown Prince or traditional carving pumpkin
- 2 white onions
- A knob of butter
- 1.5 litres good quality vegetable or chicken stock
- 1 tsp cumin seeds
- 1tbsp garam masala
- 1tsp ground cinnamon
- A handful of pumpkin seeds to serve
What says Autumn more than a bowl of piping warm roasted pumpkin soup. It is essentially a hug in a bowl. Something we are deserving of at the moment.
- Use one half of a medium sized crown prince pumpkin. You can also use a traditional carving pumpkin. Leave the skin on, remove the seeds and cut into chunks. This helps the pumpkin keep it’s shape.
- Drizzle with olive oil and roast in a pre-heated oven at 180c for 40 minutes
- Peel and finely dice the onions and fry in butter with the cumin seeds for at least 15 minutes on a low heat. Be careful not to burn the onions.
- Once the pumpkin has been roasted, remove the skin (you can then snack on it!) and add the pumpkin flesh to the onions.
- Add the vegetable or chicken stock and bring to the boil.
- Add the garam masala and cinnamon and leave everything to simmer on a low heat for 20 minutes.
- Blitz until smooth and serve with a scatter of pumpkin seeds on top!
A farmers daughter from the south west coast of Scotland, Helen is a food writer who encourages parents and carers to get children gardening and cooking and educate the next generation about where their food comes from whilst championing Scottish farming. Not a trained chef, Helen is a good old fashioned home cook with a degree in history specialising in European feminism! She married a rugby player who unsurprisingly, despite being retired, still has a very healthy appetite and with three boys a lot of time is spent as a family in the kitchen cooking and making a mess.