Sam’s Pumpkin Soup

Happy Tuesday!

It’s that time of year when we start wrapping up warm with scarves and hats, playing tricks on our friends and making… pumpkin soup.

To get you in the mood for a #HauntedHalloween, Sam Hain shares her top secret Pumpkin Soup recipe with us. Featuring a blend of Cinnamon and Nutmeg, this simple soup will put a smile on your face and may even help you to defeat Count Necrosis.

Now, stand back or burn with the corpses!

Ingredients

• Pumpkin
  
• Onion
  
• Carrot
  
• 3 Cloves Garlic
  
• 1 Spoon Cinnamon
  
• 1 Spoon Nutmeg
  
• 1 liter hot vegetable stock
  
• Olive Oil

Instructions

Preheat the oven to 180°C

Cut the pumpkin in half, remove seeds and chop into wedges

Place on a large baking tray and drizzle over a bit of olive oil

Sprinkle cinnamon, nutmeg and salt over the pumpkin

Roast the pumpkin for 1 hour until slightly caramelized

Roughly chop the onion, garlic and carrot

Heat some olive oil over a medium heat in a large saucepan

Add the vegetables and cook for 15 minutes until soft and sweet

When the pumpkin is ready, add to the pan with hot stock & water

Blend or use a stick blender until you reach your desired consistency