Delia Smith's Winter Collection: Episode 2

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: carrots

Butternut squash offers a similar flavor with a healthier profile.

Preheat the oven to 400°F (200°C).

Cut the pumpkin in half and scoop out the seeds.

Place the pumpkin halves on a baking sheet, cut side up.

Drizzle olive oil over the pumpkin and season with salt and pepper.

Roast the pumpkin in the oven until tender, about 30-40 minutes.

While the pumpkin roasts, chop the onion and garlic.

Heat olive oil in a pot over medium heat.

Add the chopped onion and garlic, cooking until softened, about 5-7 minutes.

Remove the roasted pumpkin from the oven and let cool slightly.

Scoop the pumpkin flesh into the pot with the onions and garlic.

Add vegetable broth, nutmeg, sage, thyme, and cinnamon to the pot.

Bring to a simmer and cook for 10 minutes to blend flavors.

Blend the soup until smooth using an immersion blender or regular blender.

Stir in cream and adjust seasoning with salt and pepper.

Serve hot, garnished with a sprinkle of herbs.

Cooking Techniques

Spice Level:

Allergens