"Souper" Comfort Food ! Nutritous, tasty and easy to make. Ideal for lunch or supper in the chillier weather and during Halloween season.
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All the leaves are brown and the sky is grey! ……….
We have just the thing to add a little colourful cheer to this Sea-son, with our recipe for this "souper" easy to make Pumpkin and Seaweed soup. A Tasty treat for the chillier weather and during Halloween Season.Author:
Preheat the Oven to 220C/Fan 210 0C/Gas 7. Place the halved or quartered pumpkin on a baking tray or in a roasting tin and drizzle the flesh of the pumpkin with olive oil and a good sprinkle of Sea Herbs Seaweed and Salt mix and a good sprinkle of Dulse Sea Herbs too. Roast gently in the oven for 25-30 minutes until soft and just starting to turn golden but not burnt!
Heat 2 tbsp olive oil in a large saucepan, then gently cook the finely chopped onion for 5 mins, until soft but not coloured.
Add the pumpkin to the pan, then pour the vegetable or chicken stock into the pan and season with salt (again we used a little Sea Herbs Seaweed and Salt mix) and pepper to taste. Bring gently to the boil, then simmer gently for a further 10 mins until the pumpkin is very soft and breaking up when stirred. Re-season as necessary.
Pour 150ml double cream or cream alternative into the pan, bring gently back to the boil, then purée the soup with a hand blender.
Serve with a swirl of cream on top and an extra sprinkling of Dulse or perhaps try a sprinkle of Welshman’s Caviar, or both!
This soup can be frozen for up to 2 months
Like things a little spicy? Why not stir in a heaped teaspoon of Captain Cats Seasoning during cooking.
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