1kg pumpkin , chopped and peeled ( i found this to be about half of a medium sized pumpkin , the smaller the chuks , quicker it cooks)
150ml double cream
1 onion
750ml veg stock
Seasoning
A little oil
- for my ghosty toast I just used this cookie cutter, cut a piece of bread and toasted, not needed but super cute.
Easiest pumpkin soup ever.
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( with a toasty ghost of course)
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Fry onions until soft in a little olive oil. Add pumpkin and continue to cook for 10-15 minutes until soft. Add stock very very soft . Add stock , continue to cook for 10 minutes.
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Take off the heat and add cream. Stir in. Use a hand blender to blend until a creamy consistency and done.
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It’s so scrumptious.
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I used a ghost cookie cutter to make some ghostly toast for the top ( for the kids of course )
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