Autumn Pumpkin Soup

Here on the south side of the earth, the leaves are beginning to fall and the air is getting colder. You know what that means? Flu season is upon us. Pumpkin soup is filled with vitamin A and C providing great support to your immune system, helping prevent and recovery during the dreaded flue season.

This pumpkin soup is Cheap, Simple, Creamy and a little bit spicy. Perfect to put in the freezer and save throughout the cold seasons.

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Pumpkin Soup / serves 6 / under $10.00nzd

INGREDIENTS

• 1 Whole Pumpkin of your choice

• 1/2 bottle of cream

• 2 cups of vegetable stock

• 1 table spoon of Olive oil

• 1 teaspoon of garlic

• Pinch of salt

• Black pepper

• Smoked paprika

• Cumin

• Cayenne pepper

• Nutmeg

• Mixed herbs

Step one: Prep your Pumpkin

Start by setting your oven to 180c grill. First we are going to cut the pumpkin into half, then quarters and continue to cut it until you have pieces similar to cut potatoes size ( This makes the Roasting time go a lot quicker. Save the seeds from the inside of the pumpkin, Below I have left a simple and quick recipe on how to make delicious pumpkin seed snacks.

Step Two: Roasting time!

On your large oven tray, spread pumpkin pieces evenly, Add 1 tablespoon of olive oil over your pumpkin and massage it into the pumpkin meat evenly. Place in oven until golden brown, Approximately 30 - 40 minuets

Step Three: Mash!

Are you ready to get your hands dirty?

After allowing the pumpkin to cools, Place the piece in your hand, Skin on your palm. Take a dull butter knife and scrape the meat away from the skin. For a chunky soup, Use a potato masher to smooth the pumpkin meat, For a smooth soup, use a blender

Step Four: Add the taste!

Once your pumpkin meat is blended into your preferred consistency, Place the soup into a large pot and put on low - medium heat. Slowly combine 1/2 a small bottle of cream ( Approximately 1/2 cup). Add 2 cups of vegetable broth. Lastly add seasonings ( 1 teaspoon of garlic, Pinch of salt, Black pepper, Smoked paprika, Cumin, Cayenne pepper, Nutmeg, Mixed herbs )

Allow the pumpkin soup to simmer for approximately 20 minuets to enhanced flavors, then your ready to serve and enjoy!

Remember those pumpkin seeds i told you to save? Lets make a delicious snack!

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Pumpkin seed snack / Low waste ideas

INGREDIENTS

• Roasted pumpkin seeds

• Sweet : Cinnamon & brown sugar

• Savory : Soya Sause, Ginger or garlic

• Spicey : Cayenne pepper, Chill flakes and cumin

Step One: Wash and boil

Place all the seeds and mush into a large bowl, Squeeze the mush in your hands allowing the seeds to loosen away from the 'Guts' of the pumpkin. Add boiling water to the bowl, the seeds should float to the top and the meat should sink to the bottom, Allowing you to collect the seeds with a small Siff or spoon

Rinse the seeds Under hot water, and pat dry with a paper towel

Final Step: Roast!

Add flavorings of your choice to your seeds, ensuring they are evenly coated. Spread evenly on a oven dish and place into oven on a low heat of 100c until they are golden brown, Enjoy!