We recently came across an article in The Independent which stated that the UK throws away 18,000 tons of edible squash every Halloween. To put it into perspective that weighs the same as 1,500 double decker buses!
So instead of putting yours in the bin here is a really easy recipe for pumpkin soup which not only tastes delicious but is wonderfully warming for the cold Winter nights which are steadily approaching.
2 tbsp olive oil
3 onions, roughly chopped
3 cloves of garlic, peeled
4 sticks of celery
1kg pumpkins, peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
Heat 2 tbsp olive oil in a large saucepan, then gently cook the onions, garlic and celery, until soft. Add the chopped pumpkin and cook for 8-10 mins until it starts to soften and turn golden.
Pour the stock into the pan, bring to the boil, then simmer for 20 mins until the pumpkin is very soft. Turn of the heat and leave to cool.
Once it has cooled, purée with a hand blender until smooth. Then warm the soap, season with salt and pepper and serve.