This post is my entry into the 1st Edition Tiendeo cooking competition for Seasonal Recipes! Find out more about them at: http://www.tiendeo.co.uk/Winchester.
I’m a big kid and will always carve a pumpkin on Halloween night, despite living in a place where we don’t even get trick or treaters. I just love doing it, how often do you have an excuse to carve a face into a vegetable?! Even though I’m not all that good at pumpkin artistry I still attempt it every year…
My other tradition for Halloween night is to use some of the pumpkin flesh to make a batch of soup, something I also loving doing. Soups are so simple but often so satisfyingly tasty. Here’s a snap shot of this year’s Halloween soup, served with toasted pine nuts, buttered granary bread and a side of garlic stuffed mushrooms…
It was a really tasty soup, if I do say so myself! It was lovely and thick, perfect for the wintery weather we’ve been having. For anyone who’s interested in recreating my Halloween soup, here’s a rough recipe….
- Roasted pumpkin and/or Butternut squash (I used both)
- Roasted pepper (I used an orange one – mainly for the colour, red or yellow would be fine too)
- Carrots and Parnships steamed in butter
- Chopped red onion sweated in butter
- A clove or two of chopped garlic
- Chicken Stock
- Low fat/single pouring cream
- Garlic Salt
- Mixed herbs
- Toasted pine nuts for garnish
As you can imagine with soup, you essentially just chop and blend the ingredients in a food processor and add a little cream to taste. I kept the consistency fairly thick so that the pine nuts would float on top nicely.
So that was my Halloween. Hope everyone else had a good one and that the trick or treaters were fewer than expected – leaving you with a plentiful supply of sweets!