Creamy pumpkin soup is an easy choice for a nutritious family breakfast. Ingredients: - 500g pumpkin - 100g unsalted butter - ...

Pumpkin soup is quintessential fall dish, but when you're making it, should you roast a fresh pumpkin or grab a can of the ...

Pumpkin seed oil is the secret ingredient your salad dressings have been missing. Whisk it together with balsamic vinegar, a ...

Slice the top off the pumpkin to make a lid, scrape out the seeds and stringy bits and carefully scoop out 1kg of flesh for the soup. (Use a separate piece of pumpkin if you prefer.) Sauté the ...

Turn a few humble ingredients into a satisfying meal by serving a hearty bowl of pumpkin soup. A creamy soup with the goodness of pumpkin and mild spices. Cut the pumpkin into quarters so that they ...

Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and ...

Leave for 5 minutes before mixing the tarka into the soup and serving. If you have a high-powered food processor, and if the skin of the pumpkin is thin enough, skip peeling the pumpkin and roast ...