This tasty and thrifty, seasonal pumpkin soup is full of flavour.
4 people25 minutes10 minutes
2 - Kallo Chicken or Vegetable Stock Cubes
1pinchSuperValu Chilli Flakes
2tbspSuperValu Goodness Pumpkin Seeds
2 - SuperValu Onion
peeled and chopped
2tbspSuperValu Sunflower Oil
0 - SuperValu Whole Black Peppercorns
Preheat the oven to 180°C/350°F/gas mark 4.
Place the pumpkin seeds on a baking tray and cook in the oven for 8 to 10 minutes, until toasted. Remove from the oven and sprinkle with the chilli flakes and salt.
Meanwhile, heat the sunflower oil in a large saucepan set over a medium heat. Add the onions and garlic and cook for 3 to 4 minutes, until softened. Add the pumpkin and crumble in the stock cubes, then pour in the water.
Bring to the boil, then reduce the heat and simmer for 15 minutes, until the pumpkin is tender. Blend the soup until smooth and season to taste with salt and pepper.
Ladle the soup into warmed bowls, sprinkle with the pumpkin seeds and serve.