Warm up for Halloween with this winter pumpkin soup from the Batch Lady

TRICK or treat?

I always pick treat . . . and with Halloween coming up this weekend, now is the perfect time to prepare some tasty recipes the whole family will love.

My pumpkin soup is such a winner.

It freezes brilliantly and is great for a healthy autumnal lunch.

Pumpkin soup (serves four)

Prep time: 10 mins

Cooking time: 35 mins

YOU NEED:

• 1 large pumpkin
• 2 tbsp oil
• 1 pinch salt
• 230g frozen chopped onions
• 1 tbsp frozen chopped garlic
• 2 tsp cumin
• 720ml vegetable stock

METHOD: Cut the pumpkin exactly the same way as you would a watermelon – slice in half, remove seeds, cut into slices and remove the skin from the back of the slice. Now cut into cubes.

Put cubes of pumpkin on a baking tray along with 1½ tablespoons of olive oil and the salt.

Roast for 30 minutes at 180C/160C fan/gas 4 until soft and golden.

While the pumpkin is in the oven, heat some oil in a pan, add the frozen onions and garlic, cook over a medium heat until soft (about 5 minutes).

When the pumpkin, onion and garlic are all cooked, add to a large bowl or pan (off the heat).

Now add the cumin and half the vegetable stock and blend with a hand blender until the stock is mixed in well.

Then add the remainder of the stock and blend until you have a soup-like consistency.

Ready for the freezer: Portion the soup into soup freezer bags and label, about one cup per portion.

Keep open until cool then seal and freeze.

Ready to eat: Defrost and heat.

Great served with a splash of cream and some toasted pumpkin seeds or some pumpkin seed bread with butter.

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• You can watch video of Suzanne preparing her recipes at mcb777.site/batchlady.