Celebrate Pumpkin Day than with a warming bowl of soup, perfect for these cold autumn evenings. This deliciously creamy butternut squash soup is bursting with flavor and nutty aromas from a 3* winner pumpkin seed oil, described by the Great Taste judges as having a "most wonderful rich toasted pumpkin seed character".
Pair it with a glass of Figula Winery's Olaszrizling, as the refreshing minerality of the 'welschriesling' grapes provides a tantalising counterpoint to the soup.
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 sunflower oil and the pine nuts and bake for 35-40 minutes at 180 Celsius.
Brown the diced onions on sunflower 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, some double cream or creme fraiche.