First up – Halloween: the cold is just starting to set in after a long and lovely summer, the days are short, & it’s time to dust off your best cackle ready for the trick or treaters.
Being in ‘witch country’ with Pendle Hill a short broomstick ride away, we have pumpkin carving down to a fine art – although it can get a tad competitive! And as we don’t like waste, why not try our screamingly (sorry) perfect, spicy, pumpkin soup recipe.
- 1 tbs vegetable oil
- 1 onion chopped
- 1 garlic clove crushed
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1 kg pumpkin chopped
- 1 litre chicken stock (liquid)
- 90 mls thickened cream
- 1 pinch ground black pepper fresh to taste
1: Heat oil in saucepan and cook onion over medium heat for 3-4 minutes or until soft. Add garlic, coriander, cumin and chilli and cook for 1 minute longer.
2: Add pumpkin and stock to pan, bring to the boil, then reduce heat and simmer for 15-20 minutes or until pumpkin is tender. Remove pan from heat and set aside to cool slightly.
3: Place pumpkin and cooking liquid in batches in a food processor or blender, and process until smooth.
4: Return soup to a clean saucepan, stir in cream, season to taste with black pepper and cook over a medium heat, without boiling, until heated.