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A Halloween Classic Recipe: Pumpkin Soup


This classic Halloween recipe is not only ideal for this time of year but also for those long cold winter months ahead.

Our top tip for this recipe is to make it a day in advance as it will improve the flavour of this dish.

Serves: 4 - 6 People

Ingredients:

900g/2lb Pumpkin
45ml/3tbsp Olive Oil
2 Chopped Onions
2 Chopped Celery Sticks
450g/1lb Chopped Tomatoes
1.5 litres/ 2 1/2 pints / 6 1/4 Cups of Vegetable Stock
30ml/2tbsp Tomato Puree
1 Bouquet Garni
2 - 3 Rashers of Crisply and Crumbled Fried Streaky Bacon
30ml/2tbsp Chopped Fresh Parsley
Salt and Ground Black Pepper

Method:

1. Using a shape knife cut the pumpkin into thin slices, discarding the skin and seeds.

2. Heat the oil in a large saucepan and fry the onions and celery for about 5 minutes. Add the pumpkin and tomatoes and cook for a further 5 minutes.

3. Add the vegetable stock, tomato puree and bouquet garni to the pan. Season with salt and pepper. Bring the soup to the boil, then reduce the heat, cover and simmer for 45 minutes.

4. Allow the soup to cool slightly, remove the bouquet garni, then puree in a food processor or blender.

5. Press the soup through the sieve, then return it to the pan. Reheat gently and season again. Ladle the soup into warmed soup bowls. Sprinkle with the crispy bacon and parsley and serve.

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