Starters
International
InternationalSpiced Pumpkin Soup
A warming spiced pumpkin soup that climbs from a quick tinned-stock version to a roasted-squash bowl finished with brown butter and crème fraiche.
Vegetarian
Gluten-free
Nut-free
Ultimate version
Roasted crown prince squash with chilli, brown butter, crème fraiche and toasted seeds.
Per serving£2.85
Total cost£11.40
Time1 hr 20 min
Ingredients for 4
- Soup
- 1200 g crown prince squash , halved and seeded
- 1 onion , roughly chopped
- 3 cloves garlic , skin on
- 1 red chilli , halved
- 1 tsp smoked paprika
- 900 ml fresh vegetable stock
- To finish
- 50 g unsalted butter
- 100 ml creme fraiche
- 30 g pumpkin seeds , toasted
- sea salt and black pepper , to taste
Method
- Toss the squash, onion, garlic and chilli with oil and roast at 200C for 40 minutes until caramelised.
- Scoop the roasted squash flesh from the skin and squeeze the garlic from its skins.
- Blend the roasted vegetables with the smoked paprika and stock until completely smooth, then warm through.
- Cook the butter in a small pan until it turns nut-brown and smells toasty.
- Toast the pumpkin seeds in a dry pan until they pop.
- Season the soup, ladle into bowls and finish with a swirl of crème fraiche, a drizzle of brown butter and toasted seeds.
Equipment
- roasting tray
- blender
- small pan
The three ways, side by side
Budget
Tinned pumpkin and stock cube, simmered with curry powder for a quick bowl.
Better
Fresh butternut squash with garlic, ginger and warming spices in real stock.
Ultimate
Roasted crown prince squash with chilli, brown butter, crème fraiche and toasted seeds.
