Healthy pumpkin soup

 Make the most of pumpkins in the supermarkets in the autumn and make this warming and filling pumpkin soup. Serve with our savoury granola sprinkled on top.

Ingredients

    1 pumpkin (around 1.5kg), peeled and chopped, seeds reserved

    50g jumbo oats

    2 tsp coriander seeds

    1½ tsp chilli flakes

    1 tsp tamari

    1 tsp maple syrup

    2 tbsp olive oil

    1 onion, chopped

    2 celery sticks, chopped

    2 carrots, chopped

    3 garlic cloves, sliced

    1 litre vegetable stock

Method

    STEP 1

    Put the pumpkin seeds in a sieve and rinse to remove any pulp. Spread out on a plate and pat dry. Toast 50g of the seeds in a pan over a medium heat along with the oats and 1 tsp each of the coriander seeds and chilli flakes for a few minutes until fragrant. Stir in the tamari and maple syrup. Simmer for 30 seconds until reduced and sticky. Transfer to a plate.

    STEP 2

    Heat the oil in the pan over a medium heat and cook the onion, celery, carrots, garlic and pumpkin, along with the remaining spices and some seasoning for 10 mins. Pour in the stock. Bring to a simmer and cook with the lid on for 20-25 mins.

    STEP 3

    Blitz until smooth using a hand blender. Serve with the savoury granola sprinkled on top.

By Ailsa Burt