Are you carving pumpkins for Halloween? Or do you just fancy a creamy soup with a mild and delicious flavour? Then try our quick pumpkin soup. You can use the flesh from a regular pumpkin, or use a peeled hokkaido pumpkin instead. Enjoy!

Directions

1. Roughly chop onion and garlic. Peel the parsnip and potatoes and roughly dice both. Do the same with the pumpkin flesh. If you don't have any parsnip knocking about, you can just as well use carrots.

2. Cook onion and garlic with a bit of olive oil in a pot for a few minutes. Add parsnip, potatoes, curry, dried thyme, cumin and curry paste. Let cook for an additional few minutes while stirring, and add pumpkin, coconut milk, water and vegetable stock. Let the soup simmer under lid for about 20 minutes, or until parsnips and potatoes are tender.

3. Preheat your oven to 185 degrees and roast the pumpkin seeds on a dry pan.

4. Blend the soup completely smooth with a hand blender or a regular blender. Do remember to never fill the blender more than halfway when blending hot liquids, as they can "explode" when the blender is switched on. We recommend using a dishtowel to cover the blender rather than the lid. Add salt and pepper to taste, and optionally a bit more honey, stock, and a bit of lemon if you fancy.

5. Warm the baguette and serve the soup with a dollop of skyr and pumpkin seeds on top.

6. Enjoy!

Tip

The soup can be made from the flesh you scrape out if you and the kids are carving scary pumpkins for Halloween. You can always just buy a pumpkin for the soup as well. In that case, go with hokkaido pumpkins. The pumpkins used for carving,that you'll find in the greens section of the supermarket are edible, but remember that you CAN'T eat decorative pumpkins. If in doubt, you can try tasting a little bit of the pumpkin. If it tastes bitter, spit it out and don't use it for cooking. If you have leftover coconut milk, you can freeze it in an airtight container so you have it for next time.