Today doesn’t seem autumnal at all with the sun bearing down on us in all it’s glory. But it is Halloween and it is the 31st of October.
By now, we already have our winter coats out and though we haven’t, I’m sure it will soon be so. These are the times that I look forward to something warming in the evenings and to me soup is the best.
So, I was very excited when I was approached to try out this recipe with the Hotpoint Steam Blender. Here’s a little more about this amazing kitchen gadget. I can’t wait to try it out.
The ultra stylish Hotpoint Steam Blender is perfect for whipping up a delicious and nutritious Steamed Pumpkin Soup. The multifunctional blender is a small technological miracle: just chop your pumpkin into small pieces, put it in the blender and you’ve got a ready-to-eat vegetable soup. Unbeatable for milk shakes, baby food and crushing ice, it can even just be used as a steamer.
Make sure you put all those seeds to good use as well with the Luce by Hotpoint Oven and create tasty Pumpkin Seed Croutons to go along with your soup. With unique and patented Dual Flow technology, chef inspired Intelligent Cooking programmes, sleek integrated handles and LED lights, avoid a cooking nightmare and deliver the finest results in style.
I always wonder what to do after I have carved out my Jack-o-Lantern and now I have the perfect recipe. I shall be trying this out over the weekend but in the meantime you may like to try it out.
Hotpoint have served up some frighteningly good recipes to make the most out of your pumpkins this Halloween:
Steamed Pumpkin Soup
2 finely chopped onions
1 kg peeled, deseeded and chop into chunks pumpkin
500mls hot vegetable stock
100mls double cream
1. Place the onions and pumpkin into the glass blender jug
2. Steam for 7 – 10 minutes until pumpkin is soft
3. Add the hot stock
4. Blend until smooth
5. Add the double cream and blitz for a few seconds
6. Serve in heated soup bowls, sprinkle over pumpkin seed croutons
Pumpkin seed croutons
Seeds from pumpkin
4 slices wholemeal bread
1. Pre-heat Luce oven on multi level to 180 degrees for 5 – 10 minutes
2. Add pumpkin seeds onto a baking sheet, sprinkle over olive oil
3. Roast for 15 minutes
4. Meanwhile, slice the crusts off 4 slices of wholemeal bread, and cut into cubes
5. Add to the pumpkin seeds, sprinkle over olive oil ensuring all side off cubes are covered
6. Roast for 8 to 10 minutes until bread is golden brown.
I am looking forward to pumpkin soup and I will let you know how I get on so be sure to come by and visit (my blog that is!!) I am also looking forward to lovely warm soup served up this winter.
Disclaimer: I was under no obligation to post this article. I think Pumpkin Soup sounds delicious and thought I would share it with my readers.