KAREN'S CREAMY PUMPKIN SOUP WITH WHOLEMEAL CROUTONS

This recipe is definitely one to remember when pumpkins are in season. There’s nothing better than picking your own pumpkin from your local farm & creating this delicious warming soup. Creamy, healthy & wholesome – it makes a lovely lunch, tasty starter or light supper.

Serves: 8

Cook & preparation time time: 30

Ingredients

2 tablespoons of olive oil
2 onions finely chopped
1kg pumpkin chopped
700ml vegetable or vegan stock
150ml single cream or substitute
2 tablespoons of Karen’s Spicy Marinade
Fry light or substitute

For the Croutons
4 slices bread cut into squares
Crushed garlic
Salt & pepper
Chopped fresh coriander (optional)

Method

Here is a link to show you how to prepare your pumpkin first: https://www.youtube.com/watch?v=JCO_9bwo6VA

Heat the olive oil or substitute in a large pan & add the onion, cook for 5 minutes then add the pumpkin & cook for a further 10 minutes. Add stock then bring to a slow boil, simmer for ten minutes until the pumpkin is soft now add the cream or your chosen substitute & marinade then using a blender, purée til there are no lumps. Taste & season if needed.

For the croutons heat the fry light in frying pan, add garlic, salt, pepper & coriander then add the bread … fry until crisp. I used seeded wholemeal & it was delicious!

NOTES