TRICK or treat?
I always pick treat . . . and with Halloween coming up this weekend, now is the perfect time to prepare some tasty recipes the whole family will love.
My pumpkin soup is such a winner.
It freezes brilliantly and is great for a healthy autumnal lunch.
Pumpkin soup (serves four)
Prep time: 10 mins
Cooking time: 35 mins
- 1 large pumpkin
- 2 tbsp oil
- 1 pinch salt
- 230g frozen chopped onions
- 1 tbsp frozen chopped garlic
- 2 tsp cumin
- 720ml vegetable stock
METHOD: Cut the pumpkin exactly the same way as you would a watermelon – slice in half, remove seeds, cut into slices and remove the skin from the back of the slice. Now cut into cubes.
Put cubes of pumpkin on a baking tray along with 1½ tablespoons of olive oil and the salt.
Roast for 30 minutes at 180C/160C fan/gas 4 until soft and golden.
While the pumpkin is in the oven, heat some oil in a pan, add the frozen onions and garlic, cook over a medium heat until soft (about 5 minutes).
When the pumpkin, onion and garlic are all cooked, add to a large bowl or pan (off the heat).
Now add the cumin and half the vegetable stock and blend with a hand blender until the stock is mixed in well.
Then add the remainder of the stock and blend until you have a soup-like consistency.
Ready for the freezer: Portion the soup into soup freezer bags and label, about one cup per portion.
Keep open until cool then seal and freeze.
Ready to eat: Defrost and heat.
Great served with a splash of cream and some toasted pumpkin seeds or some pumpkin seed bread with butter.
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- You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.
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