ingredients
SERVES 4-6
1 large pumpkin or 2-3 small winter squashes
4 cloves of garlic
2 tbsp Borderfields cold pressed rapeseed oil
1 tbsp maples syrup
1 tbsp Lebanese 7 spice
1 tsp smoked sea salt
1 litre of vegetable stock – plus a pinch of saffron
1 tbsp Smoked Chipotle oil to serve
For the croutons:
4 tbsp pumpkin carving spirals – from drilling holes in the Jack O’Lantern
2 tbsp pumpkin seeds
1-2 tsp Borderfields cold pressed rapeseed oil
Punch of smoked sea salt
method
- Preheat your oven to 200˚C. Deseed the pumpkin and slice your squash or pumpkin into segments. Place on a roasting tray and drizzle with cold pressed rapeseed oil, smoked sea salt, Lebanese 7 Spice and add some garlic cloves. Roast for 45 mins turning occasionally. Drizzle with maple syrup for the last 15 mins in the oven to caramelise.
- Fry a small batch of croutons in oil using any pumpkin carving bits and pumpkin seeds. Season generously with salt and transfer to a stainless sieve to keep crunchy before serving.
- Make some saffron stock ready to blitz with the soup. Once the squash has roasted and softened remove the skin if it’s thick and feels tough or if you are using smaller winter squash you can blitz the skins with the flesh for a more nutritious soup. Blend until smooth and serve with Smoked Chipotle oil and a sprinkle of crountons.
