Pumpkins aren’t just for carving! Here is an old youth club favourite at this time of year, Scary Pumpkin Soup! We follow this tasty recipe off allrecipes.co.uk and add a couple of our own touches.
You will need:
- 750g pumpkin, scooped, seeded and cubed (keep hold of your pumpkin!)
- 2 carrots, coarsely chopped
- 2 onions, cut into wedges
- 2 1/2 tablespoons vegetable oil
- 1 large potato, sliced
- 1 litre water
- 2 or 3 cubes chicken stock, crumbled
- 250ml double cream
- 1 1/4 tablespoons ground nutmeg, or to taste
- 1 teaspoon ground black pepper
- Salt to taste
How to make:
- Preheat oven to 220 C / Gas 7.
- Place pumpkin, carrots and onions in a baking dish or roasting tin. Drizzle with vegetable oil.
- Bake in preheated oven 40 minutes, until soft but not blackened.
- In a large saucepan over medium heat, bring water and crumbled stock cubes to the boil. Cook potato in simmering water until soft, about 20 minutes.
- Combine potato and water with roasted vegetables and puree in a liquidiser or food processor until smooth. Return to pan over low heat and stir in cream, (leave a small amount for decoration) nutmeg, pepper and salt.
- Pour soup into your scooped and seeded pumpkin
- Finally dip your toothpick into the cream and lightly trace spooky creatures on top of your soup such as spiders or ghosts and then serve!