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
- Heat a glug of olive oil. Gently cook the shallots until they’re soft but not brown
- Add your pumpkin cubes, stirring regularly, until the veggies are going golden.
- Pour your vegetable stock into the pan. Season with salt and pepper to taste. Add chilli if you prefer.
- 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
- Preheat your oven to 180 degrees
- Pop your nuts and seeds onto a roasting tray. Season with salt and pepper, add a drizzle of olive oil.
- Heat in the oven for 5 minutes, until they’re golden brown
Herb Stalk Infused Oil
- Collect your favourite herb stalks – basil, thyme, rosemary and parsley all work well
- Blanch them for 10 seconds in a pan of boiling, salted water.
- Dunk them straight into an ice bath.
- 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.
- Pop a coffee filter in a sieve, and then set over a measuring jug overnight.
- 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
