Preparation time 25 minutes
Cooking time 25 mins
1 kg pumpkin or butternut squash
3 tbsp sunflower oil
2 onions, peeled and finely chopped
500ml vegetable or chicken stock
1 1/2 tbsp Tabasco® Pepper Sauce
150ml double cream
6-8 mini pumpkins (for serving)
1. Cut the pumpkin or squash in half and scoop out the fibres and seeds. You can keep the seeds to toast (see tip). Using a sharp knife or strong peeler, cut off all the skin, then cut the pumpkin or squash into chunks.
2. Heat the oil in a large saucepan and fry the chopped onion for about 10 minutes until soft and tender but not browned. Add the pumpkin/squash and fry for a few minutes then add the stock. Bring to the boil, turn down the heat and cook for about 15 minutes or until the squash is very tender when pierced with a knife. Using a hand blender, puree the soup until smooth. Return the soup to the pan, add the Tabasco® Pepper Sauce to taste and the cream.
3. To serve your soup in a hollowed out pumpkin, use the tip of a very sharp knife to cut off the lid. Scoop out all the seeds and flesh. If liked heat the pumpkin in a hot oven (180c fan, Gas 6) for 10 minutes before use.
4. Serve in small hollowed out pumpkins or individual bowls topped with pumpkin seeds and a drizzle of Tabasco®
As for the toasted pumpkin seeds... Rinse the pumpkin seeds, drizzle with olive oil and salt, then roast in a hot oven for about 15 minutes until dried and golden.