Pumpkin Soup topped with Bacon, Crème Fraîche and Toasted Seeds

Every Halloween I have to make something with pumpkin. I imagine I’m not the only one. It would be an absolute crime to buy a pumpkin for carving purposes and to throw away the insides! Well, not actually crime (as far as I know) but it would be very, very wasteful!

Last year I used mini pumpkins – munchkins – and stuffed risotto into them. This year I made pumpkin soup. Perfect for Halloween and also for any evening when you’re just too tired to chew! The pumpkin can be substituted with butternut squash if you’re not making this in October.

Utterly warming, soothing and delicious… it went down very well – and quickly!

Pumpkin Soup topped with Bacon, Crème Fraîche and Toasted Seeds
Serves 4

Ingredients
– 1kg pumpkin flesh (that’s about 1 medium or 2 smaller pumpkins)
– 7 tbsps olive oil
– 1 cinnamon stick
– ½ tsp freshly grated nutmeg
– 25g salted butter
– 1 large onion
– 500ml hot vegetable stock
– 6 tbsp crème fraîche plus extra for serving
– 160g smoked bacon lardons

Method
1. Preheat oven to 200°/Gas Mark 6/400° Fahrenheit. If you want to serve the soup inside a hollowed out pumpkin then cut the top off of it, scoop out the seeds and fibres from the middle and set aside the seeds for later. Using a knife and a spoon, scoop out the pumpkin flesh leaving around 1cm of flesh around the sides of the pumpkin.

2. Place the pumpkin onto a foiled baking tray and cover with 4 tbsps of olive oil. In a pestle and mortar, crush up the cinnamon stick as much as you can and scatter it across the pumpkin. Finally using a micro-grater grate the nutmeg onto the pumpkin as well. Season the pumpkin with salt and pepper and using your hands smoosh together all of the spices, seasoning and oil with the pumpkin. Roast in the oven for 35-40 minutes until tender and slightly browned.

3. When the pumpkin has been cooked take it out of the oven (leave the oven on though) and set aside, melt the butter in a large saucepan. Dice an onion and add to the saucepan. Fry for 10 minutes in the butter until soft. Add the pumpkin and then the stock and simmer everything together for 20 minutes.

4. Now it’s time to blend the soup! You can use a food processor or a hand blender. I used a hand blender with a small processing bowl and blitzed it in batches to get a smooth finish. Once processed, transfer to a smaller saucepan to warm through again. Add the crème fraîche and stir through, season to taste.

5. In a frying pan, add 1 tbsp of olive oil and fry the lardons until crispy. Scatter the pumpkin seeds onto a foiled baking tray, cover with a couple of tablespoons of olive oil and place in the oven for 7-10 minutes.

6. Serve the soup in individual bowls or inside the pumpkin you hollowed out earlier. Finish with a swirl of crème fraîche and a generous topping of seeds and bacon. I served my soup with some tiger bread as well, because as bread goes, with its crackled crust, this looks the spookiest for a Halloween soup! Then it’s just a matter of dipping, dunking and devouring!

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