The pumpkins are freshly harvested, the nights are drawing in and there’s a definite nip in the air – what better time to enjoy our Hearty Pumpkin Soup? This recipe serves between 6-8 people.
1 butternut squash
1 small pumpkin
3 sticks of celery
1 small onion
4 cloves of garlic
100ml white wine
1 tbsp. cinnamon
1 tbsp. nutmeg
Veg Stock – enough to cover
- Peel and cut the pumpkin, carrots and butternut squash into inch size cubes. Lightly drizzle with oil and spread onto a baking tray in a single layer. Roast at 180OC for 20 minutes until soft.
- Fry off the celery, onion and garlic in a little oil until soft but no colour. Add the white wine and cook until it’s evaporated. Add the nutmeg, salt, pepper and cinnamon and cook for another 2 minutes, stirring throughout.
- Once soft, add the pumpkin and butternut squash to the pan along with veg stock and simmer for 10 minutes. Remove from the heat.
- Put the contents of the pan into a blender and blitz. Taste and adjust seasoning to your own taste. Serve with a chunk of crusty bread from Hollow Trees too!