Looking for something to do with all those pumpkins you've carved for Halloween? I've got just the thing for you this week with a soup that you can make with bits you have in the cupboard and celebrating some seasonal veg.
1 small pumpkin
1 butternut squash
1 medium onion
2 garlic cloves
1ltr chicken broth
60ml single cream
Putting it all Together
Preheat the oven to 190c
Chop the top off your pumpkin and scoop out the insides, before chopping into quarters. Do the same to the butternut squash and pop it all into a large baking tray. Drizzle over olive oil and season. Bake for 40 minutes and once cooked set to one side.
Whilst the squash and pumpkin are cooling chop the carrots and onion and add to a hot pan with the garlic. Once just tender scoop out the squash and pumpkin from their skins and add to the pan before covering with 800ml of chicken broth.
Bring to the boil before reducing to simmer for 30 minutes.
Once the broth has reduced, carefully pour the mixture into a blender, add the cream and whizz until blended. Add the remaining 100ml of chicken broth to achieve the desired consistency.
Pour into bowls, swirl through some cream and top with pumpkin seeds for the ultimate seasonal soup.