Spooky, Spicy Pumpkin Soup
If you're looking for simple ways to reduce your Halloween food waste, then soups are a fantastic place to start.
This delicious and spicy recipe from Abel & Cole is a brilliant winter warmer to enjoy as the cold October evenings set in. Watch their video to learn how to make both your carved pumpkin and a celebratory soup, or follow the instructions below.
- 1 pumpkin
- 1 onion, finely chopped
- One or two cloves of garlic
- A glug of olive oil
- Sea Salt
- A pint of stock
- A drizzle of cream
- A pinch of mixed spice
- A scattering of sage
- A few shavings of Parmesan
- A small glug of Sherry
Place your pumpkin on a large cutting board. You're going to hollow it out from the top. Cut a wide circle around the stalk and pull it out. This will be your lid.
Scoop out the seeds and stringy bits using a large metal spoon. Save the seeds - they're delicious roasted with a pinch of salt and spice.
Use a knife to loosen the inner flesh of the pumpkin. Scrape a good layer of it out, use your spoon to help.
Put to one side, to make the soup later. Draw your design on the skin with a pen. Carefully cut through the lines and push out the pumpkin bits.
Sizzle a finely chopped onion and garlic clove in olive oil until glossy and soft.
Roughly chop the pumpkin flesh. Add it to the pan and season well. Sizzle till the pumpkin goes quite mushy and has picked up a tinge of golden sweetness. Taste. When it's delicious, it's ready!
Pour in enough chicken or veg stock to just cover. A dash of sherry is also good. Let it bubble up.
Blitz till smooth. Add a drizzle of cream and some herbs or spice. Give it another quick blitz and heat the soup back up in the pan. Serve with some Parmesan and sage on top.