Pumpkin Soup

Name: Pumpkin Soup
Yield: 3-4 bowls
Cuisine: Oats

Dust off your caldron, it’s Pumpkin Soup season – the perfect treat to enjoy after carving all those pumpkins!

Cooking Time 1 hour

Skill Level Easy

Serves 3-4 bowls

Preparation Time 30 minutes

1 pumpkin cut into cubes

Olive oil

1 garlic bulb

Handful of sage

Handful of rosemary

1/4 tsp cumin

500ml water

1 stock pot

TO TOP

A few squares of halloumi

Crispy sage

Chilli oil

Caramelised pumpkin seeds

Private: Original Heart Healthy Oatbran

6 x 800g pack

Preheat your oven to 180°C.
Chop your carved pumpkin into chunks, then add to a baking tray with plenty of olive oil, salt and pepper. Bake for 40 minutes, or until soft.
Add your pumpkin to a blender with your liquid, stock, herbs, spices and Mornflake Oat Bran, then pour into a pan to heat – you may need to do this in parts if your blender is too small.
Heat until warm, then prep your toppings. You can add more liquid if you like your soup thinner too.
Fry your halloumi in a pan, and make your caramelised pumpkin seeds by heating in a saucepan with some maple syrup.
Season your soup, then add to a bowl and top with your halloumi, sage, chilli oil and crispy seeds.
Store the rest in the fridge for up to 5 days.

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6 x 800g pack