Autumn soup recipes are easy to come by though many use sweet potato or butternut squash as the main ingredient . Those looking for something a little different should consider a relative of squash - the humble pumpkin. Part of the gourd family, this low-fat, nutrient-dense vegetable is easy to get hold of at this time of year.
And what better way to enjoy pumpkin than blended into a soup with a topping of homemade croutons? Not to forget a generous helping of cheese for added flavour. The recipe creators at Primula said: "Our Cheesy Pumpkin Soup is the ultimate comfort food with a sweet and creamy twist. It’s not only scrumptious but a brilliant way to put unwanted pumpkins to use this Halloween.
By doing so, you’ll be reducing food waste and also saving some cash!" It's quicker than most soups to make with just 15 minutes needed to prepare the ingredients and one hour for cooking. Cheesy pumpkin soup recipe Two tbsp olive oil 1.5 white onions, diced One carrot, sliced One potato, diced 500g pumpkin, diced 1/4tsp cumin One tsp smoked paprika Pinch turmeric Pinch nutmeg Half tsp brown sugar One bay leaf Primula Mature Cheddar 500ml vegetable stock 180g bread, cut into cubes 80ml olive oil Two garlic cloves One tbsp fresh parsley, chopped Coriander, chopped One tbsp pumpkin seeds (shop-bought or homemade) One tbsp spring onion, chopped Add two tablespoons of olive oil to a large saucepan over medium heat.
Add the onion, carrot, potato, and pumpkin and cook for 2-3 minutes..
