Halloween Pumpkin Soup Recipe
1 kilo pumpkin, deseeded
25g unsalted butter
380mls whole milk
750mls vegetable stock
1 garlic clove, chopped finely
2 large onions, chopped finely
1 red chilli, chopped finely
salt and pepper
1 Preheat oven to 200 C / Gas mark 6. Place the pumpkin flesh side down on a large baking sheet. Cover with foil and cook on the middle shelf for around 1 hour. Remove from the oven and scoop the flesh off the pumpkin and put to one side.
2 In a large pan, melt the butter and saute the onions, red chilli and garlic until nice and soft. Add the cooked pumpkin flesh, stock and seasoning.
3 When the soup mixture is cooked blend using a hand blender until nice and smooth.
3 Warm the milk in a separate pan, but do not boil. Then stir into the soup gently.
4 Serve at once or put aside and gently reheat when ready to eat.
