A creamy and delicious seasonal soup made from sweet pumpkin, indulgent cheddar and a hint of fragrant sage. Make ahead and serve with nutty pumpkin seeds and a parmesan crisp for the perfect Autumn Winter starter. After Halloween and Thanksgiving, why should the pumpkin recipes stop there? This is one to enjoy all season!
For the pumpkin soup
♥ Two garlic cloves, crushed
♥ 150ml double cream
♥ 425g can of pumpkin purée
♥ 500ml vegetable stock
♥ 20g cheddar cheese, grated
♥ A handful of fresh sage, plus extra to serve
♥ Pumpkin seeds to serve
For the crisps♥ 100g parmesan cheese, grated
♥ Black pepper
Equipment: Large saucepan, jug, metal cutters, baking tray, non stick baking paper.
Step one. Begin by cooking off the crushed garlic on a very low heat, careful not to let it burn.
Step two. After a minute, add in the double cream and pumpkin purée and stir together.
Step three. Lastly add in the stock, cheese and sage. Bring to a simmer and allow to reduce for at least 30 minutes until the stock has been absorbed. Stir every now and then.
Step four. Meanwhile, use metal cutters to shape your grated parmesan into your desired shape. Add a twist of black pepper and bake for 10-12 minutes on 180 degrees, until the cheese is golden and fused together. Allow to cool then remove from the paper.
Step five. Serve your soup with extra black pepper, a sprinkle of pumpkin seeds, the baby sage leaves and your parmesan crisp.
This post was in collaboration with Florida4Less, where you can see my pumpkin recipe and other fab recipes over on their blog. Florida4Less are encouraging people to think about pumpkin recipes throughout the season, starting with this video on pumpkin carving. My sister was the queen of pumpkin this year and even made Peppa Pig, Hello Kitty and Mickey Mouse designs herself. She carves them - I take the puree to make yummy soup!
What pumpkin recipes have you been making this season? Do you have a favourite Autumn or Winter ingredient?