It’s that time of year, the crunching of leaves under your feet, conker picking and autumnal attire, perhaps even a carved pumpkin or two. But what about a deliciously warming bowl of pumpkin soup, whilst watching a film in your pj’s. Well we’ve got just the recipe for you.
- 1kg Pumpkin
- Drizzle of olive oil
- 1 white onion
- 3 garlic cloves
- 1 large potato
- 1 tsp ground coriander
- ¼ tsp grated nutmeg
- 100ml single cream
- 2 x Love Taste Co. Chicken Bone Broth pods
- 1 litre water
- 100g gruyère cheese
Roasting the pumpkin gives it colour, flavour, and delicious caramelised edges, totally worth it, so preheat your oven to 200°C (fan 180°C), peel, scoop out the seeds and dice. Drizzle with olive oil, season with salt and pepper, toss and put in the oven to roast for an hour, turning occasionally.
Meanwhile, peel and chop the onion, garlic and potato and pop into a pan with a little olive oil on a medium heat- add the garlic once the potato is cooked through so it doesn’t burn and cook for an extra 5 minutes. Add the ground coriander and nutmeg and cook for 1 minute before adding the roast pumpkin, followed by the water and chicken bone broth pods
*. Bring to the boil and simmer for 10 minutes.
Blend with a stick blender, or leave to cool slightly and blend in batches in your blender- add back to the pan, stir in the cream and season to taste. Chop the gruyere into small cubes, reheat the soup gently if required and ladle into bowls, scattering a small amount of cheese over the top.
Finishing touch options
Drizzle with some extra virgin olive oil
Or some extra cream
Deseed and finely chop some red chilli and sprinkle for a warm kick
Serve with a slice of your favourite bread for dunking
*These are the perfect easy alternative to slaving away making your own chicken stock- 100% organic and cooked for 24 hours then immediately frozen into individual pods to naturally preserve all goodness. No artificial colours or preservatives, gluten free, nut free, wheat free and suitable for diabetics.
Love Taste Co. x