The dark nights have set in, there’s a chill in the air, in the words of the Stark’s ‘Winter is Coming’.
What better way to warm up than a lovely bowl of amber soup. This recipe will serve four.
1 Large Butternut Squash, seeds removed & chopped
2 Large Carrots, peeled and finely chopped
1 Brown Onion, finely diced
1 inch Fresh Ginger, grated
1 tbsp Tomato Puree
3 pts Vegetable Stock
2 tbsp Pumpkin Seeds
1 tbsp Clear Honey
A little oil
Salt & Pepper
Preheat your oven to 180C.
In a saucepan on a low to medium heat, add a little oil, the onion & carrot and allow to soften for 5 minutes.
Add the squash and cook for a further 5 minutes or until the edges of the squash are softened.
Add a little salt and pepper and stir in the smoked paprika, ginger, tomato puree and a small amount of stock. Allow to cook for 3 minutes then top up with the remaining stock which should cover the ingredients in the pan.
Bring to a boil then reduce to a simmer for 25 minutes.
Meanwhile, place your pumpkin seeds on a baking tray and toast in the oven for 5 minutes. Remove and set aside.
Blend the soup and add the honey. Add a little water if too thick and adjust the seasoning.
Served topped with the pumpkin seeds and drizzle of cream.