Spooky Soup
Ingredients:
▶︎2 medium sweet potatoes.
▶︎1 medium butternut squash.
▶︎2 spring thyme.
▶︎3 tbsp. of double cream.
▶︎2 tsp. of salt.
▶︎2 tsp. of black pepper.
▶︎1 small onion.
▶︎3 tbsp. of unsalted butter.
▶︎1 tsp of sugar.
Serving Suggestion:
▶︎4 Small pumpkins.
▶︎Croutons.
▶︎Coriander.
▶︎Hulled roasted pumpkin seeds.
Method:
1. Pre heat fan oven at 200'C. Then using a sharp knife cut the top off the pumpkins, do a funky zig zag design if you'd like.
2. Scoop out the flesh and seeds.
3. Sprinkle a pinch of salt and sugar inside each pumpkin.
4.Place the pumpkins and lids onto a baking tray and place onto the middle tray of the oven for 20-35 minutes depending on size.
5. While you wait for them to roast start your soup by melting the butter in a pan at a low heat.
6. Add diced onion, stir in and turn the heat up to a medium temperature. Fry until nice and soft, stirring occasionally.
7. Peel and chop the sweet potatoes and butternut squash into 1 inch chunks.
8. Add the chunks to the butter and onion, stirring to try coat evenly. Fry for 3-4 minutes.
9. Bring 4 to 5 cups of water to the boil (depending how thick or thin you like your soup). Reduce to a simmer.
10. Boil for 15-20 minutes until chunks are nice and tender.
11. Either work in batches or using a hand held blender, blend mixture until nice and smooth.
12. Season with salt and cracked pepper if you wish and now you're ready to serve!
Presentation:
1. Remove the pumpkins from the oven and pour in your soup.
2. Decorate as desired with the pumpkin seeds, coriander and croutons.
Time to tuck in!
