According to the news this week, it is anticipated that more than 8 million pumpkins – equivalent to more than 18,000 tonnes of edible food – will be discarded after the pumpkins have been hollowed out for Halloween. When we speak about the environmental crisis the world is going through, it is alarming to think of all the additional methane gas that will be produced because of this food waste going into landfill; especially when there is a deliciously simple use for the waste.
I thought I’d have another go at this soup I made a few years ago, with a view to trying it with our new Dark Orange Hot Chocolate Flakes. Wanting to make it as quick and easy as I could (and vegan friendly), I bought the ready made pre chopped veg packs, and it took me no more than 10 minutes from start to finish plus simmering time. You can reduce the simmering time if you need it quicker, but the longer you cook it out, the more the flavours will come out.
Pumpkin Soup Recipe
MAKES 6 PORTIONS // TIME: 1o MINUTES (+ SIMMERING TIME) // EASY
- 1 Small Pumpkin
- Pack of Pre-chopped celery, onions and carrots
- 1 Pack of Pre-chopped squash
- 1tsp Garam Marsala
- 1tsp Curry Powder
- 1 Litre Vegetable Stock
- 1 Can Coconut Milk
- Salt and Pepper (to season)
- 1 Tin of Dark Orange Hot Chocolate Flakes
- Heat a splash of oil in a large saucepan, add the chopped vegetables, and cook for five minutes until they start to soften. Add the garam masala and the curry powder and cook for a further couple of minutes.
- Add the vegetable stock and coconut milk to the vegetables and simmer gently for about 50 minutes. Then, using a hand blender, pulse until smooth, and season to taste with salt and pepper.
- Serve with a generous sprinkle of dark orange chocolate flakes on top (which when melted into the soup, adds a deliciously rich smooth chocolate taste). Mmmmm……