Leftover Pumpkin Soup with a Walnut, Pumpkin and Fennel Seed Crumb

Part of our new seasonal recipes series, we encourage you to cook seasonally and to enjoy moments with friends and family around the table.

Pumpkin carving at Halloween can leave us with a lot of leftover pumpkin. Put it to good use with Social Pantry's leftover pumpkin soup recipe. 

Ingredients

For the soup

4 shallots, diced

1kg of prepped and chopped pumpkin peeled, deseeded and chopped into cubes.

A good glug of olive oil

700ml of vegetable stock 

150ml of double cream 

Sprinkle of chilli flakes (optional)

For the crumb

• 50g roughly chopped walnuts
• 50g pumpkin seeds
• 1tbsp fennel seeds
• Herb stalk oil, or your choice of herb infused olive oil

To make the soup

1. Heat a glug of olive oil. Gently cook the shallots until they’re soft but not brown
2. Add your pumpkin cubes, stirring regularly, until the veggies are going golden.
3. Pour your vegetable stock into the pan. Season with salt and pepper to taste. Add chilli if you prefer.
4. Add the cream to the pan, then puree with a hand blender. You can sieve it so make it extra velvety, but we usually find there’s no need.

 To make the crumb

1. Preheat your oven to 180 degrees
2. Pop your nuts and seeds onto a roasting tray. Season with salt and pepper, add a drizzle of olive oil.
3. Heat in the oven for 5 minutes, until they’re golden brown

Herb Stalk Infused Oil

1. Collect your favourite herb stalks – basil, thyme, rosemary and parsley all work well
2. Blanch them for 10 seconds in a pan of boiling, salted water.
3. Dunk them straight into an ice bath.
4. Drain, and blitz together in a blender with olive oil until you have a puree. We recommend about 100ml olive oil per bunch of stalks.
5. Pop a coffee filter in a sieve, and then set over a measuring jug overnight.
6. By morning, you’ll have a punchy herb oil to add to soups, salads, drizzle on bruschetta, or add to veggies before roasting in the oven. 

This recipe has kindly given to us by Social Pantry

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