As it is Halloween and there are plenty of pumpkins about, don't waste your pumpkin carving leftovers - wow your dinner guests with a pumpkin soup instead.
Pumpkin Soup Recipe
The days are darker and a slightly colder, so forget BBQs and salads - it is now all about yummy soups and wholesome roasts. As it is Halloween season and there are plenty of pumpkins about, don't waste your pumpkin carving leftovers - why not wow your dinner guests with a pumpkin soup instead.
- 2 large Onions (red preferably)
- I garlic clove
- 1Kg Pumpkin or pre chopped up squash (I won't tell if you won't)
- 500ml of chicken or veg stock Bacon (any variety - but smoked for a fuller flavour)
Start by clearing the decks and putting on a playlist to create a great cooking ambiance. Then finely chop your onions and garlic. Once satisfied move on to your pumpkin chopping- by de-seeding and chopping into small chunks. Heat pumpkin, onion and garlic heat in a saucepan with a knob of butter (or olive oil for the health conscious). If you are a non-vegi then chop some bacon in with the sautéed onion, pumpkin and garlic and continue to stir until all look golden. Next step... stock, this can either be pre-bought ready-made stuff, or you can keep some stock during the week from boiling up vig and keeping the juices, or my particularly favourite is simmering a chicken carcass in water with a stock cube after a roast - make a superb and wholesome stock! Allow the pumpkin to cook through until soft and then take saucepan off the heat and allow to cool before using an electric blender to liquidate the soup. Once liquidated add a little cream for taste.
To jazz the soup up a little I like to sauté finely chopped cabbage (with or without some bacon), to use as an alternative to croutons. Just simply season the cabbage and fry with a little olive oil. Pop in a bowl, with or without cabbage and serve with some fresh soda bread and a glass of red. Yum!