This is a simple pumpkin soup inspired by my recent team building event to Frank Petzchen’s ¬†cook school. I have changed the recipe a little bit to use up 2 whole stock pots. As you will have noticed from most of the current posts I have been baking and eating a lot of naughty stuff, this pumpkin soup recipe makes a healthy light lunch or starter. It tastes nicer with creme fraiche or cream added but if you are really being good you can leave this out. It will help you prepare for Halloween or Christmas. You could also use butternut squash instead. The soup includes, pumpkin flesh, pumpkin oil and seeds.

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