How to better celebrate Pumpkin Day than with a recipe using our 3 star winning lightly toasted pumpkin seed oil, described by the Great Taste judges as having a "most wonderful rich toasted pumpkin seed character". This simple recipe makes for a delicious creamy and warming butternut squash soup, sprinkled with roasted pumpkin seeds for a dinner that is bursting with flavor and nutty aromas.
900g butternut squashed, peeled, de-seeded and diced
1 medium sweet potato, peeled and diced
3 medium carrots, peeled and diced
handful of pine nuts
handful of pumpkin seeds
1 medium brown onion, diced
3 garlic cloves, peeled
vegetable stock pot
Place the diced vegetables and the garlic cloves on a baking trey, sprinkle with olive oil and the pine nuts and bake for 35-40 minutes at 180 Celsius.
Brown the diced onions on some olive oil in a large saucepan, then add the roasted vegetables, the stock pot and the water. Season with salt and black pepper, and bring to a boil.
Remove from the heat and using a blender pulse the soup until it reaches a smooth consistency.
Serve with a generous sprinkling of the lightly toasted pumpkin seed oil and some toasted pumpkin seeds.
For an even creamier texture, you may wish to add some double cream or creme fraiche.