A Soffle's Halloween spesh. Spicy pumpkin soup loaded up with crunchy pitta chip croutons. This one was SUPA tasty and warmed the Soffletts right up!
1 x 60g Rosemary & Thyme pitta chips
1 x Pumpkin
1 x Onion
1 x Garlic bulb
2 x Fresh Chillies
2 x Rosemary Sprigs
1 x Handful of Parsley
1/2 tsp of Cumin
1/2 tsp of Turmeric
1 x Stock Cube
3 tbsp of Olive oil
Salt & Pepper
First cut the top off of your Pumpkin and scoop out the flesh. Then cut it into inch thick segments. Chop your onion and chillies into large chunks, then cut the bottom off of your garlic. And all of your veg and rosemary onto a roasting tray a drizzle in olive oil. Roast your veggies on a medium heat for roughly 45 mins or until your Pumpkin has softened and started to char.
One cooked allow to cool and peel the skins of your Pumpkin.
Add your veggies into a saucepan and on a very low heat with your stock cube and spices. With the garlic you will just need to squeeze the top until the bulbs pop out. Slowly start adding a little water and blend until you reach your desired consistency.
Spoon your soup into a bowl and top with your pitta breadcrumbs and chopped parsley to garnish.