What to do with leftover pumpkins (making pumpkin soup)
- Sarah Bainbridge
- Nov 2, 2015
- 2 min read
We love Halloween in our house. When Tom was 2 and a half we spent an entire afternoon dressed in our spider & witch costumes dancing to the 'spooky, spooky' song on repeat (look it up on youtube its a winner for kids of all ages). I think that afternoon of crazy dancing and music has lodged itself into my now 4 and half year old sons head as one of the best days ever...So Halloween is now anticipated more than birthdays & Christmas. We had so much fun this year with Tom dressed as a 'scary' (but actually ridiculously cute) Vampire...
On the school run this morning (first day back after half term Yay!) we passed lots of sad looking pumpkins still aimlessly sat on doorsteps. Tom asked "what happens to the pumpkins?'", I told him ours would make his final spooky tea of the year (which he was incredibly excited about).
Pumpkin Soup Recipe;
Take one medium sized pumpkin make sure its free of seeds, cut in half and give it a quick wash if it's been carved and sat outside. Chop each half into 3 or 4 pieces and pop on a baking tray, season & drizzle with oil. Roast in oven (180 degrees) until tender (about 40 minutes). Let cool, peel away skin, and dice.
Melt a couple of tbsp of butter and saute 1 onion, 2 peeled & diced carrots, a peeled & chopped apple and the roasted pumpkin for 10 minutes.
Puree the mixture in a food processor or blender & return to the saucepan. Add 750ml of stock (I used chicken stock) and simmer for 15 minutes. Then add 250ml of cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
You can use creme fraiche to create a spooky apparition in the dish (see pic above :) If you haven't got the time or inclination to make soup, puree, bread, cake, butter or any other edible feast... Find a farmer (animals love them) or throw on the compost heap. :)
Comments