THE ULTIMATE PUMPKIN WHOLESOMENESS | AUTUMN IN FULL SWING & MY BEST SOUP RECIPE YET!

Hello my angels,

Welcome back to my channel and to a whole new vlog! Today we are spending a very wholesome Autumnal day together. We start of with pumpkin picking before heading for a glorious glass of champagne to celebrate one of my closest friends birthdays! Then after a trip to the farm shop to collect the rest of the ingredients, we turn the pumpkin we picked into one of the most DELICIOUS soups I have ever made!

I truly hope you love this vlog, and I’d love to hear your thoughts if you make the soup (the recipe is below)!

Sending you so much love,

Leonora xxx

Instagram: @  / leonorasmee  
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Lacey’s Farm Shop: @https://www.laceysfamilyfarm.co.uk/

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PUMPKIN SOUP RECIPE
Ingredients
1 pumpkin, about 1.5-2kg (save the seeds – roast in Aga or toast in a pan with olive oil, cumin and cumin seeds)
1tbsp garam masala
2tsp ground coriander
2tsp ground cumin
1tsp chilli flakes or powder, plus a pinch
3tbsp olive oil
1 onion, finely chopped
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
900ml veg stock
100ml double cream, plus extra to serve

Method
1. Heat the oven to 180C
2. Cut the pumpkin in half and remove the seeds
3. Cut into chunks (keep the skin on) and transfer to a baking tray
4. Mix the garam masala, 1 tsp each of the coriander and cumin with 2 tbsp of the oil
5. Drizzle over the pumpkin and rub to ensure well coated
6. Season the pumpkin with salt and pepper
7. Roast the pumpkin for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a knife
8. Whilst the pumpkin is roasting heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer
9. Coat the pumpkin seeds with olive oil, cumin and cumin seeds and roast in the Aga until crispy or toast in a pan
10. Leave the roasted pumpkin to cool on the tray for a few minutes, EYE BALL THEM & enjoy the popping!
11. When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins
12. Add the soft pumpkin to the stock pan, discarding the skins
13. Remove from the heat and blitz the soup with a hand blender until creamy and smooth
14. Season to taste, adding extra chilli or garam masala if you like
15. Put back over a low heat and stir in the cream before bringing to a simmer
16. Place into a warm bowl, top with Greye cheese and the toasted pumpkin seeds!
17. Enjoy!