Pure pumpkin flavour is what you get in this soup from Marcus Wareing. The maple-toasted seeds on top definitely make it a bit special. Our favourite pumpkin variety is Crown Prince.
Pumpkin soup with maple-toasted seeds – serves 8
- 1 pumpkin, approximately 2kg
- 1 bay leaf
- 1 sprig of rosemary
- 125g butter
- 1 tsp sea salt
- 250ml milk
FOR THE MAPLE-TOASTED SEEDS:
- 60 pumpkin seeds
- 1 tbsp maple syrup
- ½ tbsp olive oil, plus extra to serve
- ¼ tsp sea salt
Peel and quarter the pumpkin and reserve the skin and seeds.
Cut the pumpkin flesh into 2cm chunks, and set aside.
Put the skin, seeds and trimmings into a large saucepan with the bay leaf, rosemary and 2.5 litres of water. Bring to the boil and simmer for 1 hour, then strain and reserve the stock.
Meanwhile, preheat the oven to 200C/180C fan/gas 6.
Mix the pumpkin seeds with the maple syrup, olive oil and salt. Scatter over a baking tray and bake in the oven for 8-10 minutes, until golden. Remove and allow to cool, then roughly chop.
Melt the butter in a large saucepan over a medium heat, then add the pumpkin chunks and 1 tsp of salt. Cook for about 5 minutes or until starting to soften.
Pour in about half the pumpkin stock and bring to a simmer. Cook for 10 minutes, until the pumpkin is completely soft and starting to break down. Stir in the milk, remove the rosemary sprig and bay leaf. Blend with a stick blender or processor until completely smooth, adding more stock if needed. Season to taste.
Serve the soup scattered with the pumpkin seeds and drizzled with some good olive oil.
(Original recipe from Marcus at Home by Marcus Wareing, HarperCollins Publishers, 2016.)
Jono & Jules do food & wine 
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