Pumpkin soup for hungry monsters

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Carving pumpkins is a great way to keep monsters big and small entertained at Halloween.

You can find them and special sculpting toolkits in Lincolnshire Co-op food stores now, both from just £1.

Once you’ve scooped out the flesh, you’re free to let your creative juices flow and create your spookiest Jack O Lantern.

Pumpkin pie is a classic way to make sure the insides don’t go to waste, but if you’re short on time, there are lots of other easy recipes to try.

This hearty and healthy pumpkin soup is the perfect way to warm up any frosty fingers and toes after a night’s trick or treating. Just make sure your scooped-out pumpkin flesh stays fresh for cooking by popping it in the fridge after carving.

You’ll also need a hand blender or food processor to whizz the soup into a smooth consistency.

You could finish off with some horrifyingly tasty treats also available in Lincolnshire Co-op stores, such as our Frankenstein cake. Spooky!

Spicy pumpkin soup

Serves 6

1 onion, finely chopped

500g pumpkin, de-seeded, peeled and chopped

250g potatoes, peeled and chopped

700ml vegetable stock

3 tsp Mr Huda’s Universal curry paste

100ml double cream with extra for decoration

2 rashers of streaky bacon

Ownsworth’s Rapeseed Oil

Fresh coriander

Method

  • Soften the chopped onion in a little oil in a large saucepan.
  • Add the chopped pumpkin and potato to the pan with the curry paste. Mix and cook for a few minutes.
  • Add the vegetable stock and chopped coriander and simmer for around 30 minutes or until the vegetables are very soft.
  • Meanwhile, grill the bacon until very crispy. Once done, break up into small bite-sized pieces.
  • Once the vegetables are soft, add the double cream to the mixture. Liquidise the soup either with a stick blender or food processor.
  • Season as required. Serve with a swirl of cream on top of the soup with the bacon bits sprinkled over.

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