Ingredients
- 1 onion peeled and chopped
- A generous drizzle of Supernature rapeseed oil
- The flesh of 1 pumpkin cut into cubes
- 2 tsps homemade apple chutney
- 500 mls homemade vegetable stock or water
- Freshly milled black pepper and Blackthorn sea salt
- 1 tbsp oregano/marjoram
- Roasted pumpkin seeds/ a swirl of cream if wished
- 1 small mild chilli or as hot as you like it!
Servings:
Instructions
- In a soup pan, heat oil and sauté onions with pumpkin and cook over a medium heat until vegetables begin to roast lightly.
- Add liquid and bring to boil. Reduce heat and simmer for 15 minutes until pumpkin is soft. Stir in chutney, seasoning and herbs.
- Liquidize soup. Adjust consistency if required by adding a little hot water. Heat through, taste and adjust seasoning.
- Serve in heated bowls with a sprinkle of herbs/ scatter of roasted pumpkin seeds/ cream.
- Serves 4
- To roast pumpkin seeds, first boil in water for 10 minutes, drain and pat dry. Roast in pan with a drizzle of rapeseed oil for 5 minutes or so until tinged with gold. Toss in a little salt. Delicious to nibble and keep for a week.
Recipe Notes
To roast pumpkin seeds, first boil in water for 10 minutes, drain and pat dry. Roast in pan with a drizzle of rapeseed oil for 5 minutes or so until tinged with gold. Toss in a little salt. Delicious to nibble and keep for a week.
For excellent chutneys, handmade in small batches I recommend Huntly Herbs & Galloway Lodge
Today I also used Blackthorn Salt & Supernature rapeseed oil in my recipes
For an extra kick do add some of Sheena's chillies from Galloway Chillies