Recipe of The Week: Pumpkin, Sage and Chilli Soup

There's a cauldron that bubbles, not with spells but with glee, Our Pumpkin Soup's brewing, as perfect as can be!

This soup is delightfully creamy, dreamy, and has a vibrant flavour that even the grumpiest of goblins won't be able to resist. Whether you're rocking out, or enjoying a classic Halloween movie like "Hocus Pocus" for the umpteenth time, our soup is sure to steal the show at your Halloween feast.

Pumpkin, Sage and Chilli Soup served with Crème Fraiche

Ingredients

• 1 Small White Onion

• 1 Stick of Celery

• 1 Carrot

• 3 cloves of garlic

• 500g Pumpkin or Butternut Squash

• 1 Fresh Red Chilli

• ½ tbsp Chilli Flakes

• 1 Vegetable Stock Cube

• 1 Small Bunch of Fresh Sage

• 2 Tbsp of Crème Fraiche.

• Salt / Pepper/Olive Oil

Method

1. Prepare and dice the carrots, onion and celery into 2cm dice

2. Prepare the pumpkin by removing the skin and seeds and cut into a rough 2 cm dice

3. Add a little oil in a medium sized saucepan and gently cook the vegetables until softened

4. Cover with a lid and gently cook until the pumpkin releases its liquid and starts to break down, stirring occasionally

5. Add finely diced garlic into the pan and combine

6. Remove the seeds from the chilli and finely slice

7. Add the chilli into the saucepan and fully combine

8. Combine the stock cube with 450ml of water

9. Add just enough stock to the pan to cover the pumpkin mixture

10. Bring to the boil and simmer until the soup is cooked

11. Once the soup is cooked, blend in a liquidiser until smooth

12. Check the seasoning and adjust with salt and pepper

13. Finely slice a few of the sage leaves and mix into the soup

14. Serve with crème fraice and a pinch of chilli flakes on top

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