Hallowine - Trick or treat?
Sunday 31st sees the celebration of Halloween or, as we like to call it, Hallowine! No matter if you're apple bobbing or wandering around with a pumpkin hollowed out with a candle inside, it’s always better done with a glass in your hand! Well, maybe not the apple bobbing but you can put it down for a moment!
But to warm the cockles of your heart and to use up all of that pumpkin, here’s a recipe for Pumpkin Soup:
2 tbsp olive oil (not extra virgin)
2 white onions
1 kg Pumpkin cut into chunks
700 ml chicken stock (or vegetable if you’re vegetarian
150 ml double cream
Heat the oil in a large saucepan then fry off the onions until soft and translucent - about 5 minutes. Add the pumpkin and cook for a further 10 minutes until it softens a little then add the chicken stock and season with a good pinch of salt and some freshly ground black pepper. Bring to the boil and simmer for around 10 minutes until the pumpkin is nice and soft. Add the double cream then puree the lot with a stick blender. Reheat the soup when you’re ready to serve and serve with some crusty bread and a good dash of extra virgin olive oil.