Pumpkin soup recipe
 You need to have this delightfully warming pumpkin soup recipe on hand when autumn rolls around and there are pumpkins aplenty. It works just as well with dense orange squashes like butternut. Serve with a swirl of cream and some toasted seeds from the pumpkin. 1 large onion, chopped2 carrots, peeled and chopped2 garlic cloves1 bay leaf25g/1oz unsalted butter2 tbsp olive oil1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped1 medium-sized floury potato, such as Maris Piper, roughly chopped1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed100ml/3½fl oz double cream3 tbsp pumpkin seedssalt and freshly ground black pepper 1 large onion, chopped 2 carrots, peeled and chopped 2 garlic cloves 1 bay leaf 25g/1oz unsalted butter 2 tbsp olive oil 1 medium pumpkin (prepared weight about 850g/1lb 14oz) deseeded and roughly chopped 1 medium-sized floury potato, such as Maris Piper, roughly chopped 1 litre/1¾ pint vegetable or chicken stock, a little extra may be needed 100ml/3½fl oz double cream 3 tbsp pumpkin seeds salt and freshly ground black pepper Method Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured. Put the onion, carrots, garlic, bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured. Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. Add the pumpkin and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season with salt and pepper and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife. Pick out the bay leaf and blend the soup until smooth using a stick blender. Pick out the bay leaf and blend the soup until smooth using a stick blender. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a medium heat. Add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Recipe tips Pumpkins vary considerably in their flavour and sweetness. A large pumpkin (typically used as a jack o'lantern) will almost always have more water, less flavour and a spongy texture. Use a small culinary pumpkin, or switch to a reliable squash such as Crown prince or butternut. You can make this soup with leftover roast butternut squash or pumpkin, reducing the simmering time to 15 minutes, just so the potato is cooked through.