Halloween Pumpkin Soup
With sustainability always on our minds, it’s no surprise that we’ve found the perfect solution for all that left over pumpkin carved from your Jack-O-Lantern.
Add a little decorative web to your creamy pumpkin soup and tasty pumpkin scones, and you’re set to go this spooky Halloween.
- 50 grams Organic Times Salted Butter
- 1 large onion peeled and roughly chopped
- 2 cloves garlic peeled and minced
- 1kg butternut pumpkin, skin/seeds removed (roughly cubed)
- 1 bay leaf
- 3-4 cups vegetable stock
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and pepper (to season )
- 1/2 cup - 1 cup sour cream, for piping (room temperature)
- In a large soup pot over medium heat, melt butter.
- Add onion and sauté in butter until just softened. Stir through minced garlic.
- Add cubed pumpkin and cook for 5 minutes.
- Add bay leaf and pour over enough stock to cover the pumpkin.
- Cover and bring to the boil.
- Once boiling, reduce heat to low-medium and simmer for 20-30 minutes or until pumpkin has completely softened. Discard the bay leaf.
- Turn off heat and using a stick blender, blend soup until smooth. Or use a high-speed food processor, blend soup in batches until smooth then return to the pot.
- Place pot back onto the stove over a medium heat.
- Season soup with cinnamon, nutmeg, salt and pepper, mix well. Remove from heat.
- Pour soup into serving bowls.
- Prepare a piping bag fitted with a small round nozzle. Fill bag with sour cream.
- Carefully pipe sour cream over warm soup in a round spiral covering the whole top of the soup. Take a tooth pick or wooden skewer and gently draw from the middle out to the edge spiral line, creating a web effect around the entire piped spiral. Repeat with remaining soup servings, filling piping bag with more sour cream when needed.
- Serve and enjoy!