🍂 Spicy Autumn Squash and Pumpkin Soup 🎃

Let's turn those Halloween pumpkins into a delicious masterpiece! Did you know that around 1 million pumpkins go to waste in the UK every year? Let's change that! Carving pumpkins may not be the tastiest, but they make an excellent addition to winter squash soups, making your batch go further. Here's how to make the most of your pumpkin:

1. Carve your pumpkin less than 24 hours before Halloween.

2. Bring your pumpkin inside at the end of the night.

3. Chop it up and refrigerate it.

4. Cook within a day!

Now, let's get cooking! I'm using a strong-flavored squash to complement the carving pumpkin in this spicy soup. It's super simple and incredibly tasty.

Ingredients:
For roasting:

• 1 small/medium squash (skin on is fine)

• 2 red or orange peppers, chopped

• 1 small chili, cut in half

For the soup base:

• 2 tomatoes or a handful of baby ones, chopped

• 1 onion or a bunch of spring onions, chopped

• 2 apples, peeled and chopped

• 2 carrots, washed and chopped

• 3-4 celery sticks, chopped

• 1 large or 2 small courgettes, chopped

• 1 tablespoon of hot curry paste or 1 teaspoon of curry powder

• Tin of tomatoes

• Approximately 400ml of stock

Method:

1️⃣ Roast squash, peppers, and chili with a drizzle of oil and seasoning for about 45 minutes at 180 degrees or until soft.

2️⃣ In a large saucepan, soften the soup base on low heat until the onions are soft. Add stock and canned tomatoes, then simmer for 10 minutes until the vegetables are tender. Stir through the curry paste and simmer for a few more minutes.

3️⃣ Once the roasted squash is cooked, add it to the saucepan. You can remove the chili if you prefer a milder taste or keep it if you like it hot. Allow it to cool a little, then blend until smooth.

4️⃣ Serve your spicy autumn squash and pumpkin soup with chunky fresh bread, and enjoy the warm, comforting flavors of fall. 🍁🍲

Let's reduce pumpkin waste and savor the flavors of the season!
Share this recipe with your friends and get cooking.