Squash, Honey & Ginger Soup with Toasted Pumpkin Seeds

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.

Ingredients

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

Double Cream

A little oil

Salt & Pepper

 

Method

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. 

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