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Pumpkin Soup with Smoked Garlic

The beauty of this recipe is that it involves roasting the pumpkin before using it in the soup. It’s a great idea which imparts a superbly nutty flavour and makes it super-easy to slide the flesh from the skin. No fiddly peeling required!
Latest Posts Ingredients 2 small pumpkins or 1 medium-large pumpkin A glug of English rapeseed oil Besmoke smoked paprika 1 large onion, peeled and diced 3 cloves …