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Halloween Pumpkin (or Squash) Soup

PostPosted: Sat Oct 09, 2010 5:09 pm
by Richard
Well you could try this at any point over the colder months, but i thought id share it as Halloween approaches.

I found this one in the INEBG book, now I make this every year after we have scooped out our pumpkin for Halloween. It's always been great (besides the one year when i used too much Garlic)

Pumpkin or Squash - De seeded, skin on cut into big chunks
Two Chillies
4-6 Cloves of garlic (keeps vampires away also which is useful on Halloween)
Olive Oil
Chicken or Veg stock depending on your outlook

1) Oven at Gas Mark 4/180c
2) Put the lumps of squash or pumpkin on an oven tray
3) Add chili and garlic to the tray
4) Now add Lots of olive oil on top
5) Cook in the oven for about an hour until Pumpkin starts to brown and go gooey
6) When cooked scrape all ingredients into a large saucepan (including lovely gooey bits)
7) Add hot water and stock
8) Blitz up with a hand blender until smooth
9) Serve now or heat up later

Its a good use of your pumpkin insides on Halloween, don't throw it after it's done all that growing and stuff.

Re: Halloween Pumpkin (or Squash) Soup

PostPosted: Sat Oct 16, 2010 10:48 pm
by editorialgirl
Mmmmnom, I LOVE pumpkin soup. Although I've been known to add a bit of (dried) cumin or paprika, I hadn't thought to add fresh chilli or garlic to the roasting tray... durr. Great idea.

Keep the skin on, though?? Or is that just while it roasts?

Oh and welcome to the board Richard! :)