Cut the pumpkin in half and remove the seeds with a spoon (see tip below).

Pumpkin soup recipe guardian. Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a thai twist on the traditional pumpkin soup. Heat the oven to 200c/180c fan/gas 6. Tip the pumpkin onto a baking tray,.

Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Meanwhile, roughly chop the onion, garlic, carrot and celery. Toss with oil, season and bake for about 40 mins, or until soft and beginning to brown.

Roast the pumpkin for 1 hour, or until soft and slightly caramelised at the edges. Step 2 meanwhile, halve, peel, and scrape out seeds of the pumpkin. Use a stick blender or transfer to blender to blitz smooth;

Place the butter in a large pot, along with the onion and celery. “mix pumpkin, sunflower and nigella seeds in a bowl with light olive oil, maple syrup, salt and chilli flakes, then toast in a pan,” he says. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.

Some reviewers dialed up the spice factor even more by adding. Add the roasted pumpkin and 2 cups of homemade stock let it simmer covered for 20 minutes blend the soup until smooth making the pumpkins soup bowl fill the pumpkins with the soup. The pumpkin is ready when it has some.

Heat the oven to 180c/160c fan/gas 4. Heat the olive oil in a medium saucepan over medium heat until shimmering. About 1.5kg pumpkin or winter squash (eg, crown prince, sugar pumpkin, kabocha), washed oil salt 2 litres light chicken or vegetable stock 1 large red or yellow onion, peeled and chopped 1.