A warming soup that's not just for Halloween...

Chris Heaver, new Head Chef for the Bearslake Inn at Sourton, has kindly shared his winter warming recipe for pumpkin soup with spiced pumpkin seeds.

Why not give it a try? 

Ingredients

• 2 tbsp rapeseed oil
• 2 onions chopped
• 1 kg Pumpkin, peeled, deseeded and chopped
• 700ml vegetable stock
• 150ml double cream
• 80gms Pumpkin seeds
• 4 tsp rapeseed oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• Pinch sea salt

Method

1. Heat oil in large saucepan, gently cook onions for 5 mins
2. Add Pumpkin and carry on cooking for 8 – 10 minutes until it starts to soften and turn golden
3. Pour in vegetable stock, bring to the boil then simmer for 10 minutes
4. Add the cream, bring back to the boil then puree with a hand blender, and season to taste
5. Add the pumpkin seeds to a bowl, add the oil, cumin and paprika and salt, mix until evenly coated
6. Space out on a baking tray and roast for 10 minutes at 180ºC