Method

1. Preheat your oven to 180°C (or do what we did and pop everything in while the oven is heating!).
2. Place the pumpkin halves cut-side up on a baking tray and drizzle with olive oil.
3. Place the onions, unpeeled, on the same tray or a separate tray and drizzle with a little oil.
4. Place the pumpkin seeds, skins and any pumpkin offcuts on a separate tray and drizzle with olive oil.
5. Roast everything for 30–50 minutes, or until the pumpkin is soft and easily pierced with a knife.
6. Once cooked, turn the oven off and go do something fun while the pumpkin and onions cool down.
7. When cool enough to handle, peel the onions and roughly chop them.
8. Heat a little olive oil in a large saucepan. Add the onions and Haaseford Farms Minced Garlic and cook for 1–2 minutes.
9. Add the turmeric and cumin, if using, and stir until fragrant.
10. Scoop the roasted pumpkin flesh from the skin and add it to the saucepan.
11. Pour in the stock and add the diced Haaseford Farms Black Garlic.
12. Simmer for 10–15 minutes to allow the flavours to combine.
13. Blend until smooth and creamy. Add extra stock if you prefer a thinner soup.

Rae’s Tip The black garlic adds a delicious depth and richness to the soup, taking a simple pumpkin soup to the next level.

Don’t throw away the pumpkin skins, seeds and offcuts! Once roasted, they can be added to your dog’s meals or given as a tasty treat. Our dog absolutely loves them.

Like a Bit of Heat? Stir ¼–½ teaspoon of Haaseford Farms Garlic & Chilli Paste into your bowl before serving for a gentle kick that pairs beautifully with the sweetness of the pumpkin.

Storage : This soup freezes beautifully, making it perfect for quick lunches or easy dinners on busy days.

By: Rae Basford - Haaseford Farms