Toasted Pumpkin Seed Courgette Soup

  • For the Toasted Seeds : 50g Whitworths Seeds plus extra for garnish
  • 1/4tsp Salt
  • 1tsp Paprika
  • 1tsp Vegetable Oil
  • For the Soup: 4tbsp Olive oil
  • 2 Large Onions - Diced into large chunks
  • 4 Garlic Cloves - Crushed
  • 3 Large Courgettes - Cut into large chunks
  • 1 Large Potato - Diced
  • 1 Stock Cube
  • 50ml Double Cream, plus extra for garnish
  • Chilli Oil to garnish

Ready… Steady… Bake…

  • Preheat oven to 220C/ fan200C/ gas 7
  • Mix the seeds ingredients together on a baking sheet and cook in the oven for 2 minutes or until crispy and toasted.
  • Fry the onions and garlic until soft.
  • Add the remaining soup ingredients except the cream and cover with cold water. Bring to the boil and the reduce the heat to simmer.
  • After 30-35 minutes or once all the ingredients are soft, remove from the heat and blend until smooth.
  • Garnish the soup with the seeds and chilli oil.
Print recipe
  • 10 Minutes
  • 45 Minutes
  • Makes 4