Autumn Fall Glory Soup Recipe

Ingredients for Autumn Fall Glory Soup

• 1 medium pumpkin (approximately 1.5kg)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• Extra Virgin Olive Oil
• 1 medium courgette (zucchini), diced
• 8oz (225g) sliced mushrooms
• Chopped Tomatoes
• 8oz (225g) pasta shells (small shells recommended)
• Vegetable Stock
• 4oz (115g) fromage frais (or crème fraîche)
• Fresh Basil
• Salt & Fresh Ground Pepper

How to Make Autumn Fall Glory Soup

1. Preheat oven to 180°C (350°F).
2. Cut the top off a medium-sized pumpkin (approximately 1.5kg) with a large sharp knife. Scoop out and discard the seeds and stringy bits.
3. Using a small sharp knife and a tablespoon, carefully remove as much pumpkin flesh as possible from the shell, leaving about ½ inch thickness. Chop the removed flesh into 1-inch chunks.
4. Place the pumpkin shell (with its lid on) on a baking sheet. Bake for 45-60 minutes, or until the shell is slightly softened.
5. While the pumpkin bakes, prepare the filling. Heat 2 tablespoons of olive oil in a large pan over medium heat.
6. Add 1 medium chopped onion and 2 cloves minced garlic. Sauté for about 5 minutes, until softened.
7. Add 1 medium courgette (zucchini), diced, and 8oz (225g) sliced mushrooms. Cook for 3 minutes.
8. Stir in 1 (14.5 oz) can of diced tomatoes (undrained), 8oz (225g) pasta shells (small shells recommended), and 4 cups (950ml) vegetable or chicken stock.
9. Season generously with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes, or until the pasta is cooked through.
10. Stir in 4oz (115g) fromage frais (or crème fraîche) and 2 tablespoons chopped fresh basil.
11. Carefully spoon the pasta mixture into the baked pumpkin shell. Garnish with extra basil, if desired. Serve immediately.