Pumpkin soup for hungry monsters

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.

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.