With Halloween fast approaching we have a scary good pumpkin soup recipe to share from Suffolk's foodie town - Bury St Edmunds.
There is nothing like a warming soup on a cold autumn or winter day and with Halloween fast approaching, Maria Broadbent, Executive Chef of Bury St Edmunds restaurant CASA, shares her spooktacular pumpkin soup recipe.
2 tablespoons of oil
2 onions
2 teaspoons mild curry powder
1kg pumpkin
700ml vegetable stock
150ml coconut milk
Salt and pepper
Peel and finely chop the onions – cook gently in the oil for 5 minutes, add the curry powder and cook for another 2 minutes.
Scoop out your pumpkin and separate seeds.
You can roast the pumpkin first for extra flavour for 15 - 20 minutes at 180 degrees centigrade or simply add it to the onions and cook.
You may also toast the seeds in the oven on a baking sheet for about 10 minutes at 180 degrees centigrade or fry without all in a pan until they start to pop.
Add the stock and bring the soup to the boil and then turn the heat down until it just gently bubbles – keeping a lid on uses less electricity or gas! Bubble gently for 10 minutes or until the pumpkin is totally soft. Blitz the soup with either a hand blender stick or in a liquidizer – make sure lid is on tightly.
Add the cream or coconut milk plus season with salt and pepper to your taste. This will freeze for up to 2 months.
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