This is an absolutely delicious soup and ideal for serving to your guests for hallo-ween or bonfire night. The chilli and cinnamon give a nice autumnal taste and you can adjust the quantities to suit your taste.
1 hour 15 minutes
- 1 medium pumpkin
- 2-3 large garlic cloves
- 1 pint concentrated chicken stock
- 1 tsp chilli flakes
- 1 cinnamon stick
- 2 bay leaves
- olive oil
- 200ml double cream
- water or vegetable stock as required
- salt & pepper
- Pre-heat the oven to 180 degrees Celsius.
- Cut the pumpkin firstly into wedges and remove the seeds and pulp then cut into even sized chunks. set aside one third of the pumpkin.
- Place the remaining two thirds of the pumpkin on a large baking tray (use several trays if necessary), drizzle with olive oil and season with salt and pepper. Roast in the oven for around 45 minutes until slightly coloured and cooked through. Remove and allow to cool.
- While the peppers are roasting make a pumpkin stock by placing all the remaining ingredients in a large pan and add plenty water or chicken stock ( around 3 litres) and season with salt and pepper. Bring to the boil and simmer for 30 minutes. Allow to cool slightly and drain through a sieve.
- Remove the skin from the roasted pumpkin and any crispy bits that may be there and place in a food processor. Blend the pumpkin until smooth and slowly add the pumpkin stock until you have a good soup consistency, return to a pan and simmer for 10 minutes, check and adjust the seasoning if required. Reserve some of the cream for decoration and add the rest to the soup, warm through and ladle into bowls. Using the back of a spoon pour some of the reserved cream into the soup and give a slight swirl – enjoy!