Soup is ‘sweet and creamy’ with seasonal recipe – and it doesn’t use butternut squash

Autumn are easy to come by though many use sweet potato or .

Those looking for something a little different should consider a relative of squash – the humble pumpkin. Part of the gourd family, this low-fat, nutrient-dense vegetable is easy to get hold of at this time of year.

And what better way to enjoy pumpkin than blended into a soup with a topping of homemade croutons? Not to forget a generous helping of cheese for added flavour.

The creators at Primula said: “Our Cheesy Pumpkin Soup is the ultimate comfort food with a sweet and creamy twist. It’s not only scrumptious but a brilliant way to put unwanted pumpkins to use this Halloween. By doing so, you’ll be reducing food waste and also saving some cash!”

It’s quicker than most soups to make with just 15 minutes needed to prepare the ingredients and one hour for cooking.

Cheesy pumpkin soup recipe

Ingredients

Two tbsp olive oil

1.5 white onions, diced

One carrot, sliced

One potato, diced

500g pumpkin, diced

1/4tsp cumin

One tsp smoked paprika

Pinch turmeric

Pinch nutmeg

Half tsp brown sugar

One bay leaf

Primula Mature Cheddar

500ml vegetable stock

180g bread, cut into cubes

80ml olive oil

Two garlic cloves

One tbsp fresh parsley, chopped

Coriander, chopped

One tbsp pumpkin seeds (shop-bought or homemade)

One tbsp spring onion, chopped

Method

Add two tablespoons of olive oil to a large saucepan over medium heat. Add the onion, carrot, potato, and pumpkin and cook for 2-3 minutes.

Season with brown sugar, nutmeg, cumin, smoked paprika and turmeric. Cook the vegetables for another Three to four minutes, stirring occasionally, until they soften and brown.

Pour the stock over the vegetables then add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 30 to 40 minutes.

Meanwhile, preheat the oven to 180C fan, then place the bread cubes in a large bowl and set aside. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic turns golden and becomes fragrant for about for to five minutes.

The Primula team warned: “Be careful the garlic doesn’t burn, or it will change the taste”. Remove the garlic from the oil as soon as it is cooked.

Drizzle the oil over the bread cubes and toss to coat then scatter them onto a rimmed baking sheet and bake for 10 minutes in the oven or until golden, flipping occasionally.

Remove the bread cubes from the oven and return them to the bowl. Toss with the parsley, season to taste and set aside to cool.

When the vegetables are cooked, season to taste, take the pot off the heat and blend the soup until smooth. Return the blended soup to the pan, and simmer over medium heat.

Stir in one tube of Primula Mature Cheddar. Warm for two to three minutes, then serve hot. Garnish the soup with homemade croutons, pumpkin seeds, coriander, spring onion and Primula Light Cheese for and extra kick of cheesy goodness.