Halloween is here…
For all those who celebrate Halloween, we have chosen to share with you two so-halloweeny recipes; Pumpkin soup & Pumpkin Pie.
Let’s start with Pumpkin soup
- 4 tbsp. olive oil
- 2 onions, finely chopped
- Olive oil
- 1kg pumpkin or squash, peeled, deseeded and chopped into chunks
- 700ml vegetable or chicken stock
- 142ml double cream / fresh cream
- whole meal seeded bread (or ready croutons)
- handful of dry pumpkin seeds
- Heat the olive oil in a large saucepan, then gently add the chopped onions and cook for 5 mins, until soft but not colored. Add the peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 10 more mins, stirring occasionally until it starts to soften and turn golden.
- Pour the vegetable stock into the pan, then season with salt and pepper. Boil then simmer for 10 mins until the mixture is very soft. Add the double cream to the mixture, boil again, then mash with a hand blender. For a softer and more consistent texture, you can sieve into another pan.
Note: The soup can be frozen for up to 2 months.
- You can create your own croutons by cutting the bread in small cubes and simmering it with some olive oil until it turns crunchy and light brown or you can use ready croutons.
- Add the pumpkin seeds to the pan, then toast. And drizzle over along with the croutons over the soup after heating it and having it ready to eat
We had our meal, it’s time for dessert.
A Betty Crocker Recipe
- 1 cup canned pumpkin
- 1/2 cup Original Bisquick™ mix
- 1/2 cup sugar
- 1 cup evaporated milk
- 1 tablespoon butter or margarine, softened
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 2 eggs
Heat oven to 350ºF. Grease 9-inch pie plate.
Stir all ingredients except whipped topping until blended. Pour into pie plate.
Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.