Spooky twist on a delicious classic pumpkin soup, perfect for Halloween!
Finely dice the onions. Peel and crush the garlic cloves. Cut the pumpkin in half and scrape out the seeds. Remove the skin with a knife and then cut the flesh into small chunks.
Heat the oil in a saucepan and then sweat the onion with a pinch of salt until soft. Add the garlic, cook for 1 minute and then add the pumpkin and the thyme. Cook for a further 5 minutes until the pumpkin begins to soften and then cover with vegetable stock. Cook for 30 minutes or until the pumpkin is completely soft. Transfer to a food processor and blend to a puree. Add salt and pepper to taste. If the soup is too thick at this point, add a little more stock. Keep warm until ready to serve.
Serve the soup into individual bowls and draw 3-4 circles around with the creme fraiche. Using a knife or a toothpick, draw lines from the centre outwards, to create a spiderweb shape.
«You can substitute the stock for double cream for a thicker soup and richer flavour.»