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Pumpkin soup with maple-toasted seeds

SERVES 8

Ingredients

1 x 2kg pumpkin, preferably with blue/grey skin
1 bay leaf
1 sprig of rosemary
125g butter
1 tsp sea salt
250ml milk

For the maple-toasted seeds
60g pumpkin seeds
1 tbsp maple syrup
½ tbsp olive oil, plus extra to serve
¼ tsp sea salt

Method

Peel and quarter the pumpkin, reserving the skin and seeds. Cut the pumpkin flesh into rough 2cm chunks and set aside. Put the skin, seeds, trimmings, bay leaf and rosemary in a large saucepan. Cover with about 2.5 litres water, bring to the boil and simmer for 1 hour. Strain and reserve the stock. While the stock is cooking, preheat the oven to 200C/400F/ Gas 6. Mix together the pumpkin seeds, maple syrup, olive oil and 1⁄4 teaspoon of salt. Scatter evenly on an oven tray and bake for 8-10 minutes until golden. Remove and allow to cool before roughly chopping. Melt the butter in a large saucepan over a medium heat and add the pumpkin chunks and 1 teaspoon of salt. Cook for about 5 minutes, until the pumpkin starts to soften. Pour in about half of the stock and bring to a simmer. Cook for 10 minutes, until the pumpkin is completely soft and starting to break down. Stir in the milk, remove the rosemary sprig and bay leaf. Using a stick blender, blitz until completely smooth, adding more stock as required. Season to taste. Serve the soup hot, scattered with the maple-toasted pumpkin seeds and drizzled with oil.

Recipes and photographs taken from Marcus at home by Marcus Wareing
Photography by Jonathan Gregson (Harper Collins)

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