Katie Bryson
If you're intending to make a pumpkin lantern this Halloween, then consider using the scooped-out flesh for making a big batch of delicious soup.
You might have a glut of pumpkins in your vegetable patch so this is the perfect way to cook them down and fill your freezer for the approaching winter months. Butternut squash also works well.
It makes a great starter for a dinner party with some classy breadsticks, or a warming lunch on a frosty day served up with a big hunk of buttered fresh crusty bread. You could even use it to fill mugs to warm your hands after a session of trick or treating.
I've used coconut milk in this recipe, but if you're not a fan or don't fancy soup that's a bit on the sweet side then just substitute it with regular whole milk.
Pumpkin soup
Makes 2 litres, 8 portions
Ingredients
Knob of butter
Medium onion, finely sliced
1.3 kg pumpkin or butternut squash, cut into small cubes
sprig of rosemary
600ml vegetable stock
400ml can of coconut milk, or regular milk
Recipe
1. Melt the butter in a very large pan over a gentle heat and then add the onion and soften with the lid on. This should take about 8 minutes.
2. Add the pumpkin, season with salt and freshly ground black pepper and give it a good stir, put the sprig of rosemary on top, replace the lid and then allow to sweat for a good 10-15 minutes.
3. Pour in the stock and coconut milk, give it a mix and then partially cover and simmer for 20 minutes.
4. Remove from heat, fish out the sprig of rosemary, and then liquidise using a stick blender. Serve with a swirl of creme fraiche and plenty of bread and butter.
Check out our other fabulous Halloween recipes for Spooky Spider Chocolate Cakes and Monster Snot Delight.