For Apple Day we made an enormous batch of pumpkin soup……..

And then it rained and we ended up freezing it. But we thought it might be useful to write up the recipe in case you still have Halloween pumpkins left to use up as it’s really simple and absolutely delicious!!

I’s quite hard to give exact amounts so we’ll give you the recipe assuming you are using the flesh of an avarage sized orange, round pumpkin. You can, however, use any type of pumpkin or squash for theis soup, or a mix of different types. We used Sweet Dumplin and Turks Turban which gave a really rich, deep flavour.

All you do is cut the pumpkin into quarters and take out the seeds and then peel and chop the flesh into smaller pieces and put into a roasting tin. Cover with olive oil, salt and pepper and put into a hot oven to roast. This takes about 40-50 minutes. Check the pan once or twice and give them a quick shake to make sure they are all cooking.

Whilst the pumpkin cooks, deseed 2-3 chilies, depending on how spicy you like things, and fry them off with a diced onion and 2-3 garlic cloves.

Once they are all cooked, put all the ingredients into a large bowl, add 1 litre of veg stock and blitz with a hand blender until it’s completely smooth. Then serve with a few toasted pumpkin seeds and creme fraiche as a garnish.

This is a great, warming soup for after attending a fireworks display or after a long walk in the country in the winter cold!! Don’t forget to tweet us your photos if you try this @EdibleBristol