Easy pumpkin soup
Make the most of any leftover pumpkin pulp with this hearty pumpkin soup. Vegetarian, gluten-free and ready in minutes.
Heat a frying pan until hot, then add the oil, onion and pumpkin and fry for 1-2 minutes.
Add the garlic and cook for another minute, then add the stock and bring to the boil. Simmer for about 5-6 minutes, or until the squash is tender.
Pour into a blender and blend to a fine purée (do this is batches if necessary).
Place the soup back into a clean saucepan and add the lime juice and cream, then season with salt and freshly ground black pepper. Return to the heat to warm through.
To serve, ladle the soup into soup plates and drizzle over a little extra virgin olive oil and a scattering of cress. Serve immediately.
You can toast your own pumpkin seeds by rinsing them to remove any lingering pulp or strings, spreading them evenly on a non-stick baking tray and roasting them for 30 minutes in an oven preheated to 140C/275F/Gas 1 - try them salted or spiced to suit your palate.
Make sure the soup is gluten-free by checking that the stock you use is gluten-free.