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Tuesday 31st October 2017 I hope you have all had a super spooky Halloween and have frightened away any ghosts and vampires with lots of Really Garlicky Garlic for dinner.  Eleanor has made a ...more
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Really Garlicky Recipes


Garlicky Pumpkin Soup with Roasted Pumpkin Seeds

If any of the ingredients listed in the recipe are available to buy online they are listed at the bottom of the page

1kg of Pumpkin flesh

40g of butter or drizzle of olive oil

1 large white onion
400g of potatoes
1.2 ltrs of vegetable stock
1 large bulb of Really Garlicky garlic
2 tbsp olive oil
Salt and freshly ground Black Pepper
Swirl of Single Cream to finish

Optional topping of Roasted Pumpkin Seeds

Pre-heat oven to 160C/325F/Gas Mark 3

Cut the pumpkin in half and scoop out the seeds and save for later. Skin and cut into chunks and place in a roasting tin and dot with butter or drizzle over olive oil. Bake in the oven for about 20 mins. Meanwhile place the whole garlic bulb on a piece of tin foil and drizzle with olive oil. Wrap up into a parcel and place in an oven proof dish and roast in the oven for a further 40 mins along with the pumpkin, until soft and both have started to caramelise.

Meanwhile melt the remaining butter and a little olive oil in a large saucepan and gently sweat the chopped onions until caramelised. Add the peeled and chopped potatoes and stock and simmer for about 20 mins until the potatoes are tender.

Allow the pumpkin and garlic to cool a little. Squeeze the roasted garlic from its skin. Mix the pumpkin and garlic into the rest of the soup and liquidise. Pour back in to the saucepan and check the seasoning. Add the cream and heat through gently.

 

Optional topping (or perfect for a snack) – Roasted Pumpkin Seeds

 

To toast the pumpkin seeds, rinse them clean of the flesh and lightly dry them before laying them out on a baking tray.  You can now add whatever seasoning you want, we recommend our Really Garlicky Rub! Sprinkle with Olive Oil and make sure all the seeds are coated. 

Bake for around 10 mins at 180C until they are golden.  You can serve them immediately on top of your soup, or leave to cool as a lovely snack.

 

Enjoy!

 

If you made and enjoyed this recipe then please take a picture of it and share it with us on Facebook or Twitter!

@reallygarlicky

 

 

 



   Scottish Garlic Bulbs - Great for roasting
   Really Garlicky Rub 75g


       

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    Highlands and Islands Food and Drink Winner 2008    Quality Food Award Winner 2008     Great Taste Gold Award Winner    Waitrose Made in Britain Award Winner    

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