With Halloween approaching I thought I’d share my pumpkin soup recipe to use up all the scraped out innards of everyone’s favourite orange squash.
I’m afraid I’m not very exact on the quantities as we’ve made this so often I tend to be on auto pilot when preparing and quantities really depend on your taste preferences.
To make you’ll need pumpkin or squash, a large brown onion, a potato, some chicken or vegetable stock, butter and bacon.
Cut all your ingredients into cubes (bacon, onion, potato and pumpkin).
Melt the butter in a large heavy pan and gentle fry the onion and bacon until soft. Add the potato and pumpkin and fry over a medium heat for a couple of minutes but make sure you don’t let your vegetables start to brown.
Add stock and bring to the boil, then turn down the heat and let the mixture simmer for around 20 minutes. Once everything is cooked take the soup off the heat and blend.
Season and you’re done. You can add a dash of cream if you wish – not sure my husbands attempt at a heart shape was altogether successful!