Tip: Rinse the pumpkin seeds you scooped from the centre, pat them dry, then roast in the oven until golden and crisp, to sprinkle over your soup for the perfect crunchy topping
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 2 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFCarefully slice off the top of the pumpkin to create a lid, keeping it aside and scoop out the seeds. Return the lid back onto the pumpkin and place it into the microwave.
Cook for 6-7 minutes in the microwave to keep the most vibrant colour, or alternatively, roast in the oven at 200°C for about 20 minutes until the flesh is tender.
Once softened, scoop out the flesh, being careful to keep the pumpkin shell intact for serving.
Transfer the pumpkin flesh to a blender along with the pumpkin spice, salt, pepper, cream and garlic paste for a quick flavour boost. Blend until smooth and silky, adjusting the seasoning to taste.
Pour the warm soup back into the hollowed pumpkin shell and place the lid slightly ajar on top.
Garnish with a sprinkle of pumpkin spice and serve it as a beautiful centrepiece, perfect for sharing.
