Ingredients
- ½ medium pumpkin (skinned, deseeded and cut into 1cm chunks)
- 1 white onion (finely sliced)
- ½ carrot (chopped)
- 1 stick of celery (chopped)
- 2 sprigs of Rosemary
- 1 tbsp of olive oil
- 1 tsp of fennel seeds
- 3 cloves of garlic (finely sliced)
- ½ red chilli (finely sliced)
- Salt & pepper (to taste)
Préparation
More than 8 million pumpkins – equivalent to 18,000 tonnes of edible pumpkin flesh – will be heading for the bin this Halloween because the majority of consumers will not eat it. Instead of wasting these wonderful winter vegetables with our easy Pumpkin Soup!½ medium pumpkin (skinned, deseeded and cut into 1cm chunks)
METHOD
- Start by finely chopping the onion, celery, carrot, chilli and garlic.
- Place a saucepan on a medium heat, add the olive oil, chopped vegetables and fennel seeds.
- Cook down slowly for 10 minutes.
- Peel and chop the crown prince squash into 1cm squares, place in the pan.
- Add the water and boil for 10 minutes.
- Remove from the heat and use a stick blender to blend until smooth.
- Season to taste with salt and pepper.
- Ladle soup into bowls and serve with crusty bread!
Publication date:
24 October 2019
This recipe is proposed for the commitment(s):
- Challenge: 7 vegetarian meals per week
- Choose local, seasonal and organic vegetables
- Introduce vegetarian meals
- Make your own meals
- Reduce your food waste