Or Pasta Sauce!
I love a good, seasonal recipe and ESPECIALLY one that is versatile and can be used in a number of different ways!
That’s why I’m LOVING this new pumpkin recipe from Dr Pippa Gibson – So many people are going to have pumpkins leftover and not know what to do with them. This makes it easy and you can use it over a couple of days in different ways too!
It’s also really easy to cook up too!
- 600g pumpkin, cut into 1” cubes
- 2 onions, cut into 8ths
- 2 sticks of celery, sliced
- 1 tin of cannellini beans (or any other beans you may have)
- 4 cloves of garlic, in their skins
- 2 tbsp olive oil
- 700ml no added salt stock, or homemade (use vegan if required) (or just use water and add some extra spices, if you need)
- 100ml boiling water
Milled seeds e.g. pumpkin seeds or flaxseeds and some nice chunky bread
- Add the pumpkin, onion, celery, beans, garlic and olive oil into a large roasting tray and mix.
- Roast at 180°C fan/200°C convection for 1 hour, stirring halfway through.
- Remove the garlic from its skin, discarding the skin.
- Heat the stock in a large pan and add the roasted vegetables.
- Deglaze the pan by adding 100ml boiling water and “wash” the pan with it to lift all the lovely caramelised vegetable bits from the bottom of the tray. Add to the pan and bring to the boil.
- Blend the soup till smooth.
- Serve in a bowl with milled seeds over the top.
Pasta Sauce Option
Option to also serve the soup as a pasta sauce by stirring through freshly cooked pasta. Delicious served with nutritional yeast (vegan) or grated cheese (vegetarian) over the top.
If you don’t have pumpkin you can substitute for butternut squash, or 400g carrots with 1 large potato.
If allergic to celery leave it out or use fennel (if you like aniseed flavour), carrots (to keep the soup nice and orange) or leeks.