Pumpkin And Honey Soup

After Halloween we have been experimenting with pumpkins. We roasted some pumpkin seeds which surprising tasted like popcorn to my daughter and she has insisted on wanting them in her lunch box ever since. Another thing we tried was pumpkin soup, I am not a veg lover but now that I don't work I refuse to waste any food and I like to encourage the little ones to try new foods. This is the recipe that we tried I'm not sure if this is the best recipe available but it was a hit in our house.

Ingredients

4 tbsp olive oil

2 onions , finely chopped

1kg pumpkins or squash, peeled, deseeded and chopped into chunks

700ml vegetable stock or chicken stock

142ml pot double cream

we also added 2 tbsp of Rowse's honey (its full of flavour and gave added sweetness to the soup)

Method

1. Heat half the olive oil in a large saucepan, then gently cook the onions for 5 mins, until soft but not coloured. Add the pumpkin or squash to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
2. Pour the stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.

 Give the recipe a try while pumpkin is still easy to find it the shops