Pumpkin soup
This warming soup is a perfect way to warm up after trick or treating
Serves 2  / 
Prep 5 mins  / 
Cook 35 mins


1 onion, finely chopped

1 Co-op British pumpkin, flesh chopped, seeds reserved

1 1/2 tbsp Co-op olive oil

1 clove garlic, finely chopped

1/2 tsp dried thyme

1/2 tsp fennel seeds, crushed

450ml skimmed milk

2 tbsp reduced fat crème fraîche


1. Preheat the oven to 180°C/fan 160°C/Gas 4

2. Fry the onion and pumpkin in 1 tbsp of the oil over a low heat for 10 mins

3. Add the garlic, thyme and fennel seeds, then cook on a medium heat for 5 more mins

4. Pour in the milk, bring to a simmer and cook for 10-15 mins, 1/2-covered, until the pumpkin is tender

5. Meanwhile, remove any flesh from the pumpkin seeds, rinse and toss with the remaining oil

6. Roast on a baking tray for 10 mins, until golden

7. Blend the soup until smooth, then serve with a dollop of crème fraîche and a scattering of the seeds