Pumpkin soup


1/2 fennel, chopped⁠
1 leek, sliced⁠
1 butternut squash, peeled and chopped⁠
2 cloves of garlic, chopped⁠
olive oil⁠
1/2 tsp smoked chilli flakes⁠
300 ml vegetable stock⁠
Salt and pepper⁠
Pumpkin seeds⁠
Double cream⁠
Aleppo pepper⁠


Add a splash of olive oil to a large saucepan, and set on a moderate to high heat. Add the vegetables and chilli flakes, and cook for about 7 minutes, stirring occasionally. Season, then add the vegetable stock and simmer for 15 min until the vegetables have softened. Add more stock if the soup is too thick. ⁠

Blitz into a smooth soup. Serve with a drizzle of double cream, some sautéed pumpkin seeds, and a sprinkle of Aleppo pepper.

Give yourself a big hug.



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