Halloween Week Recipe: Cream of Pumpkin and Honey Soup

At this time of year a lot of pumpkins will be getting used, with many of their insides being scooped out and discarded. Tomorrow we’ll be posting some handy tips you can use to recycle or otherwise reuse any various leftovers you have from Halloween, but today we thought we’d share a scrumptious recipe combining the season’s favourite ingredient along with a healthy dash of our own delicious honey.

What You Will Need:

  • 1 1kg pumpkin, peeled, de-seeded and cut into chunks
  • 40ml olive oil
  • 2 small onions,
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  • diced

  • 800ml vegetable stock
  • 2 tablespoons of Davidson’s Organic Raw and Unheated Honey
  • 4 tablespoons of crème fraiche
  • 1 small carrot
  • 1 tablespoon of paprika, to garnish
  • Japanese mini rice crackers or croutons, to garnish
  • <span style="font-family: georgia,
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  • palatino;”>salt

  • pepper

Directions:

<span style="font-family: georgia,

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  • palatino;”>Heat the olive oil in a large saucepan over a medium heat and sweat the onions with some salt for 4-5 minutes until they start to soften. Add the pumpkin and continue to cook for 10 minutes, stirring occasionally. Add the stock to the saucepan, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the pumpkin is soft.

    <span style="font-family: georgia, Canotte Detroit Pistons palatino;”>Stir in the crème fraiche, asics outlet shop then puree the soup with a stick blender until smooth. nike air max 90 pas cher Adjust the seasoning and then ladle into serving bowls. Whisk together the honey and paprika with a teaspoon of hot water.

    Ladle the soup into serving bowls and drizzle this mixture on top. Garnish with a small stack of the julienned carrot in the centre and some Japanese rice crackers, Aaron Murray UGA Jersey croutons or even some garlic bread.

    Enjoy!

    <span style="font-family: georgia, Nike Free 6.0 palatino;”>via Tesco

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