It’s that time of year, the crunching of leaves under your feet, conker picking and autumnal attire, perhaps even a carved pumpkin or two. But what about a deliciously warming bowl of pumpkin soup, whilst watching a film in your pj’s. Well, we’ve got just the recipe for you.
Roasting the pumpkin gives it colour, flavour, and delicious caramelised edges, totally worth it, so preheat your oven to 200°C (fan 180°C), peel, scoop out the seeds and dice. Drizzle with olive oil, season with salt and pepper, toss and put in the oven to roast for an hour, turning occasionally.
Blend with a stick blender, or leave to cool slightly and blend in batches in your blender- add back to the pan, stir in the cream and season to taste. Chop the gruyere into small cubes, reheat the soup gently if required and ladle into bowls, scattering a small amount of cheese over the top.
*These are the perfect easy alternative to slaving away making your own chicken stock- 100% organic and cooked for 24 hours then immediately frozen into individual pods to naturally preserve all goodness. No artificial colours or preservatives, gluten free, nut free, wheat free and suitable for diabetics.
Love Taste Co. x
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