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Serves: 4-6
Prep time: 25 mins
Total time:
Recipe photograph by Toby Scott
Recipe by Tamsin Burnett-Hall
Serve this smoky, velvety soup in roasted squash ‘cauldrons’
Serves: 4-6
Prep time: 25 mins
Total time:
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Mains Soups Make ahead Bonfire Night Halloween Pumpkin
Nutritional information (per serving)
Calories
372Kcal
Fat
19gr
Saturates
4gr
Carbs
36gr
Sugars
16gr
Fibre
8gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
- 1 large butternut squash or pumpkin, about 1kg
- 3 tbsp olive oil
- 2 onions, finely chopped
- 1 tbsp finely chopped rosemary
- 3 garlic cloves, crushed
- 2 tsp smoked paprika
- 900ml vegetable or chicken stock
- 1 tbsp lemon juice
- 2 tbsp soured cream
For the bacon crumbs
- 1 tbsp oil
- 4 rashers smoked streaky bacon, chopped
- 1 tsp finely chopped rosemary
- 2 tbsp pumpkin seeds
- 75g rustic bread, eg sourdough, torn up
Step by step
Get ahead
The soup keeps in the fridge for up to 5 days, or can be frozen.
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the squash into quarters lengthways; scoop out the seeds. Place on a baking tray, brush with 1 tablespoon of oil, season and turn so that each wedge rests on a flat side. Bake for 45 minutes or until tender; remove from the oven and leave to cool slightly. If serving in squash ‘cauldrons’, bake these at the same time (see introduction at the bottom of the recipe).
- Meanwhile, heat 2 tablespoons of oil in a large pan, add the onions and a pinch of salt. Cook gently for 15 minutes until soft and translucent. Add the rosemary, garlic and smoked paprika; cook until fragrant.
- Scoop the roast butternut squash flesh from the skin and add to the pan, along with the stock. Bring to a simmer and cook, covered, for 10 minutes. Blitz until smooth, add the lemon juice and season to taste.
- For the bacon crumbs, add the oil and bacon to a frying pan and cook until the bacon fat starts to look translucent. Add the rosemary, pumpkin seeds and torn bread and cook on a medium heat, stirring, until crisp and browned. Drain on kitchen paper.
- Ladle the soup into bowls or squash cauldrons, swirl in some soured cream and scatter with the bacon crumbs to serve.
Serve this smoky, velvety soup in roasted squash ‘cauldrons’. Choose soup-bowl-sized squash, slice off a lid and scoop out the seeds. Season the inside lightly and replace the lid. Sit them in a roasting tin and bake alongside the butternut squash for the soup until tender; depending on size, they will take 40-60 minutes. Use your spoon to pull the soft flesh away from the skin as you eat the soup.
