To celebrate the change of the seasons, our Head Chef Martin Sludds in Hart’s Kitchen shares this classic autumnal pumpkin soup recipe – Pumpkin and butternut squash soup.
The ingredients for this pumpkin soup recipe are incredibly good value in the autumn and they taste amazing.
Our diners really enjoy this classic autumnal dish and many have requested the recipe. So why not have a go at home? You can whip this soup up for a starter for a dinner party or a light supper when you need a bit of comfort – it has a lovely silky texture.
1 medium onion
2 cloves of garlic
1 butternut squash
1 medium-sized pumpkin
2 star anise
1 cinnamon stick
1 teaspoon ground cloves
1 teaspoon mixed spice
1 sprig of thyme
2 litre vegetable stock
Cracked black pepper
Chop the onion and garlic and sweat in a large pan with the butter until soft and translucent.
Peel, de-seed and chop all the vegetables into cubes and add to the pan.
Add the stock, thyme and spices and bring to the boil.
Cook on a medium heat until soft.
Remove the cinnamon stick and then blitz until smooth.
Season with salt, pepper and lemon juice
Tip: When you prep the pumpkin and the squash, collect the seeds and toast them in a hot pan with a pinch of salt, without adding any oil. When the seeds are toasted you can use them on top of your soup to add texture.
Please share your creation with us on social media. Best of luck and enjoy!