Ghoulishly, Wickedly Green Pumpkin Soup

Ah…Halloween evening has arrived and as we await the darkness to unfold it’s legendary, ancestry Celtic secrets…

Double, double toil and trouble;

Fire burn and caldron bubble*.

…on this bewitching, witchery evening that takes it’s name from “Hallowed evening” being the day before All Hallows Day (you may know it as All Saints Day), what better way than to stir up spirits (get it? ;O)) than to wave a magic wand over a caldron-shaped pumpkin…abracadabra…behold! Flashes of purpley-seaweed green smoke, sizzle-sounds of burning embers…and phew!

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I give you: an intoxicating liquor of life-enhancing deliciousness that will have you digging deep for more…more…more!

Pushing my pointy hat to a saucy wee angle, I’ll crack on with spelling :O) out how you can get your hands on bringing your very own green goblin to life.

Ingredients

Per portion

1 medium size pumpkin, washed (I used a ghoulishly green one and you can use any colour)

20g butter

1 onion or 3 shallots, peeled and finely chopped

1 garlic clove, peeled, chopped and squashed (Get it ;O))

Fresh grated nutmeg (a wee pinch)

1tsp chopped fresh sage (or dried)

500ml of vegetable stock (I used a gluten free, good quality stock cube)

2tbsp low fat natural yoghurt

Salt and pepper to season

Method

  • Heat the oven to 190⁰C, gas mark 5. In a medium size, deep ovenproof dish, add a little oil. Slice the top off the pumpkin scooping out the inner flesh and seeds. Make sure you leave the pumpkin’s outer skin thick enough to act as “walls”. Place it in the ovenproof dish with the pumpkin lid on top of it’s body; place the dish in the centre of the oven.
  • Next, remove the pumpkin seeds from the flesh and chop the flesh. Set the seeds aside in a container and soak with water. I’ll come back to these.
  • Melt the butter in a large frying pan and when melted, add the chopped onion. Fry for 10 minutes until they begin to soften and become translucent. Don’t brown them, though. Add the crushed garlic and cook for 1 minute.
  • Stir in the nutmeg, sage and pumpkin flesh. Gently swirl into the onion and garlic mixture making sure everything is coated with the available oil. If not, add a splash of boiling water which will help prevent the ingredients from sticking to the pan.
  • Now add the vegetable stock making sure all the ingredients are covered and bring to the boil. Once at boiling point, lower the heat to a simmer and cook until the pumpkin flesh has softened. About 10-15 minutes should suffice before transferring the ingredients to a food processor and blitzing. If you don’t have a food processor, use a potato masher to combine all the ingredients to a pulp-like consistency.
  • Pour this thick-ish liquid into the pumpkin’s body, season and cover with it’s lid. Allow to bake in the oven for about 40-50 minutes or until the pumpkin body is tender and still holds it’s shape.
  • Open the lip and serve with a dollop or two of low fat natural yohgurt mixed into the creamy-like soup with a hunk of tasty bread.

And there, fellow Halloween foodies is a visually stunning ghoulish treat for this bewitching evening.

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Not forgetting…once you have washed the pumpkin seeds and removed as much of the clinging flesh as possible, pour them out onto a greaseproof paper lined baking tray and cook in the oven for about 10 minutes. These seeds produce a rich, nutty flavoursome tasty snack to nibble or a sprinkling top for a salad.

Does a wee twirl, sprinkles some magic dust and cuddles a black cat before jumping on the ol’broomstick – enjoy yourselves!

Dawn x

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PS: Licks lips…burps like any good witch does and cackles a cackle…that was yummy!

For more easy-to-make recipes and inspired food ideas, then follow this blog here and keep up-to-date with Ms Love Food on Twitter. Facebook and Mumsnet are websites you’ll find me on, too – so keep looking for tasty recipes coming!

*Double, double toil and trouble by William Shakespeare

 

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