Pumpkin Soup Recipe!

I used half my leftover Halloween blue pumpkin to make a sweet pumpkin puree which I used for muffins, yogurt topping and froze some of for a pumpkin pie (see my sweet potato puree recipe here) but with the other half I made a savoury pumpkin puree which went half way to making pumpkin croquettes for a katsu curry (see that recipe here) and half way to making this soup. The soup is super tasty and SO easy using a soup machine. After I’d blended the sweet pumpkin I didn’t bother to wash the soup maker as I thought a touch of sweet would only add to the flavour and then added half my puree with two stock cubes and the required amount of water for the maker. I topped it with a dollop of creme fraiche and some roasted pumpkin seeds from the same pumpkin. What a good way to use up what had essentially just been a table decoration!

I’m definitely a convert to the pumpkin having previously not had much luck and have found it to be so versatile. I was told at the farm where we bought it that the blue ones are the most tasty and this one didn’t disappoint!