Its that time of year when pumpkins arrive in the shops in time for Halloween. So many just get wasted for recreational carving. Buy an extra one and cook it. We found this pumpkin in the local shops for £2. Not only did we roast the seeds but we also made Pumpkin bread, risotto and this lovely soup. This recipe is easily tweeted if you prefer nutmeg sweeter version. Just remove garlic and other spices and replace with nutmeg, all spice and cinnamon. I sometimes also like to add bacon and this would be added with the onions (omit the olive oil).

Anyway, have a play and enjoy those cheap and plentiful pumpkins in season at the moment!

1/4 of a medium pumpkin (cut into large chunks)

1 large potato pealed and diced in 1 inch pieces

1 onion chopped

4 cloves of roasted garlic

600 ml Chicken Stock (can use veg stock as alternative)

1 tsp ground cumin

1 tsp smoked paprika (sweet or hot its your soup)

1 tsp fresh thyme leaves

Splash of white wine

knob of butter 

little olive oil

salt and pepper

Sour cream or double cream to finish (depends on my mood really or whats n fridge)

  1. I start off by roasting the pumpkin for 30 min in oven with olive oil and salt & pepper. I tend to add a whole head of garlic at same time. When cooked I remove and cover tray with aluminium foil for 10 min to cool slightly. I then remove the outside of pumpkin and discard. Chop pumpkin into same size as potato.
  2. In a large pot soften onions in butter and olive oil. Next add thyme leaves and garlic. stir through. Add potato and pumpkin to the pot, add splash of white wine and cook for 1 minute.
  3. Next add the stock and the spices. Simmer until the potatoes are tender.
  4. Use a hand blender to puree until smooth. Season to taste
  5. Garnish with toasted pumpkin seeds and swirl of cream and sprinkle of your favourite spice!