Pumpkin Soup

Ingredients (to share for 2) 🌱

Soup:

• 1 medium pumpkin
• 2 brown onions
• A few sticks of celery
• 2 carrots
• 4 cloves of garlic
• a sprig of thyme
• Sage (save leaves for garnish)
• Salt & black pepper
• Smoked paprika
• 3 tbsp sunflower oil
• 2 tbsp white miso
• 2 tbsp smoked liquid
• 600ml boiled water

Spiced granola:

• Pumpkin seeds used from the pumpkin
• 50g mixed nuts or seeds
• Sprinkle of ground cinnamon
• Sprinkle of ground cumin
• Sprinkle of smoked paprika
• Sprinkle of cayenne pepper
• 1 tbsp sesame oil
• 1 tbsp maple syrup

Method 📋

1. Preheat the oven to 200C fan & boil the kettle.
2. Take the top off the pumpkin. Scoop out the seeds, wash off the excess flesh and place into a pan. Bring to the boil for 1 minute. Drain and dry on a tea towel.
3. Scoop out as much pumpkin as you can in the middle without breaking the outside shell as this is your bowl.
4. Add oil and salt in the middle and place in the oven at 200C for 30 minutes.
5. Start to dice all the veg into 1cm dices for the soup. Mix into a baking tray with crushed garlic cloves, a sprinkle of thyme sprigs, sage stems, salt and pepper, smoked paprika & sunflower oil.
6. Add into the oven for 35 minutes until nicely coloured and soft.
7. Pumpkin granola: mix all granola ingredients into a bowl.
8. Add the 600ml of boiled water, miso and smoked liquid together in a jug.
9. Remove the pumpkin and the veg from the oven and add the granola in one of the trays with parchment paper for 6 minutes at 200C.
10. Add all the veg into a blender with the miso stock. Scoop some more soft pumpkin into the blender (if possible).
11. Blitz until reaching a nice consistency. Season to your taste. Add into the pumpkin bowl with the spiced granola, some sliced chilli and sage pieces.
12. Don't throw the pumpkin. Use our previous recipes for the next day 🎃