Around Halloween, an enormous amount of pumpkins go to waste, with people carving them up and tossing them out. In the UK alone, around 18,000 tonnes of perfectly edible pumpkins are binned over the week. So make sure that you make the most of your jack-o-laterns with this absolutely delicious pumpkin, pancetta and onion soup recipe!
( serves four generously)
- 1 small pumpkin ( 300g)
- 1 shallot diced
- 3 cloves of garlic crushed
- 3 tbsp. of softened butter
- 250g pancetta diced
- 500ml chicken stock
- 2 tsp Rubies In The Rubble Pink Onion & Chilli Relish
- A bunch of sage
- Pumpkin seeds
- Pinch of salt and pepper
- Turn on your oven to 180 degrees. Dice the pumpkin into small pieces (around 3cm), place onto a baking tray, over in olive oil, and bake for around 25 minutes, until softened.
- Take the pumpkin seeds, wash them and remove the stringy pieces. Pat them down with some kitchen towel, and put them on a separate baking tray. Bake for 10 minutes. Leave both trays to cool while you prepare the rest of your ingredients.
- In a frying pan, fry the bacon, garlic and diced shallot, until crispy.
- Either using a hand blender or a blender, transfer the pumpkin, a few sprigs of the sage, bacon, garlic, shallot, chicken stock and relish and blitz for 2 minutes until silky smooth. Depending on what kind of texture you like for your soup, don’t blend the pancetta if you like a chunky soup.
- In a saucepan, add the pumpkin soup mix, add the butter, and sage ,leave to simmer on a low heat. Add the salt and pepper (season to taste,) serve immediately with a sprinkling of the crunchy pumpkin seeds.
Recipe by The Culinary Bee