Get into the halloween spirit with this cosy squash soup. We used pumpkins for bowls and the result was wonderful. This beautiful tasting autumnal recipe which is simple but yet creative will be sure to impress. With certain optional ingredients and a choice between several toppings this recipe will feel like your own.
For the bowls:
For the soup:
For the topping:
Make the bowls:
Preheat the oven to 400 degrees F. Using a paring knife to cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and fibres. Sprinkle the inside of each with 1/2 teaspoon of sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
Make the soup:
Melt the butter in a large saucepan over a low heat. Add the onion and 1 teaspoon of salt. Strip the thyme leaves into a pot, increase the heat to medium and cook, stirring until glazed (3-4 minutes). Add 5 cups of water and bring to a boil. Reduce the heat to a low simmer, uncovered, until the squash is tender (15-20 minutes).
Working in batches, transfer the soup to a blender. Crack the lid to let steam escape and puree until smooth, at this point you can add your delicious Nudespice Spice & All seasoning to give it that extra special kick. Return to the saucepan. Now it's time to fill your pumpkin bowls and enjoy.