Pumpkins are not just for Halloween

Whilst your family is dressing up for Halloween and enjoying the fun, you as an expectant mum need to keep up your healthy regime. Kill two birds with one stone and use that pumpkin goodness for a beautiful autumn soup that will delight your family and friends… and even the hubby!

Pumpkin Soup Recipe

Pumpkin Soup Recipe

Roasted pumpkin soup recipe

What you’ll need…

• 1.5kg edible pumpkin
• Olive oil
• 1 teaspoon dried chilli
• 1 tablespoon coriander seeds
• 1 large onion
• 3 cloves garlic
• 1 carrot
• 1 stick of celery
• 1 litre hot vegetable stock

How to do it…

Preheat the oven to 170°C/340°F. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.

Meanwhile, roughly chop the onion, garlic, carrot and celery. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.

easy pumpkin soup blending

When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.

Ladle into bowls and add you favourite toppings. Enjoy!

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