Garlic and Pumpkin Soup Recipe
Dec 04, 2024
Not sure what to make with leftover pumpkins after you’ve carved them for Halloween, this year?
Garlic and pumpkin soup made with beef bone broth from @boroughbrothcompany is absolutely amazing and all I use is salt and pepper to season.
What you will need:
- 1 x Pumpkin
- 3 cloves of garlic
- Bone broth (Recipe coming soon!)
- Beetroot
What to do:
- Take a pumpkin and cut it in half
- Scour out two halves of a pumpkin with a spoon, being careful not to pierce or tear the skin of the pumpkin.
- Take the meat of pumpkin and simmer in a large pan with a shallow amount of water. Make sure the water does not cover the pumpkin meat.
- This will take roughly about 10- 15 minutes but do keep checking until the meat is soft.
- Crush 3 cloves of garlic and add to the pan.
- Then add 500 ml of bone broth to the pan this can be homemade – I recommend using broth from @boroughbonebrothcompany broth site
- Then pour the pumpkin garlic and broth into a blender and lightly blend.
- Then pour equally into the pumpkins half
- Drizzle some olive oil over the soup
- Crack some black pepper
- Slice a roasted beetroot
- Serve and enjoy!
For the Beetroot:
- Wash the beetroots from mud and top and tail
- Place in the oven at a temperature of 190 for 40 mins until tender
- Once cooled peel the beetroot and slice for the soup as a garnish.
