Leftover Pumpkin Soup
Leftover Pumpkin Soup
serves cooks in 30 minutes difficulty two

Happy (late) Halloween! Hope you all had a lovely day yesterday and maybe even experimented with one or two of my halloween treats I shared with you!

Just as Christmas has a boxing day with lots of leftover roast to eat up, the (nameless) day after Halloween calls for leftover pumpkin recipes and this one couldn’t be simpler and more delicious. Today I’m sharing a recipe for Leftover Pumpkin Soup, a great way to utilise the many pumpkins we all have lying around the house.

Not only are pumpkins awesome for carving scary faces into, they’re also incredibly nutrient dense. A cup of pumpkin contains almost twice the recommended daily intake of vitamin A, which promotes good eye health, and helps to form and maintain healthy skin, teeth and bones. They’re packed full of fibre and antioxidants such as beta-carotene. What’s not to love!

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The Ingredients

4 tbsp olive oil or coconut oil

2 onions, finely chopped

1 clove garlic (optional)

1kg pumpkins or squash

700ml vegetable stock (bouillon powder is best)

1/2 cup cashews

Note, if you have a nut allergy you can use 1/2 cup coconut cream or canned coconut milk. This is also useful if you don’t have a proper blender, and can add this to the pot before using a hand-held blender.

Method

Soak your cashews in hot water in a bowl, and put to the side.

Heat 2 tbsp olive oil in a big saucepan, then gently cook 2 finely chopped onions and minced garlic (if using) for 5 mins, until soft. Then add 1kg peeled, deseeded and chopped pumpkin or squash to the pan keep on cooking and stirring frequently for a further 10 minutes.

Pour 700ml vegetable stock into the pan. Bring to the boil and simmer for 10 mins until the pumpkin is very soft.

Add into a blender with the drained cashew nuts and blend until smooth!

Pour back into that saucepan, heat up and serve with a little coriander, a squeeze of lemon and some pine-nuts.

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