Happy Halloween!

Today is Halloween, what are you doing tonight? Is the day to do things like carving jack-o’-lanterns,  telling scary stories, watching horror movies or maybe go to a costume party. Have you thought about your best spooky Tricks and Treats for tonight?

Many ideas for food come to my mind, cupcakes with orange frosting, toffy apples, biscuits and cakes with scary decorations, red drinks and of course, something with pumpkin.

Inspired by halloween I am going to post today a pumpkin soup recipe.


  • Ingredients:
  • 1 x 2Kg whole butternut pumpkin
  • 1 large brown onion
  • 2 cloves of garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground nutmeg
  • 3½ cups (875ml) good quality chicken stock
  • Salt
  • Ground black pepper
  • Olive oil
  • Sour cream to serve

I always like to roast my pumpkin before making the soup,  add a nice taste to it. Preheat oven to 220ºC (435ºF). Cut the pumpkin in big pieces and scoop out the seeds. Place the pumpkin skin side down,  the whole onion and garlic cloves on a baking tray. Drizzle with a little oil, sprinkle the salt, black pepper, turmeric, coriander and nutmeg. Roast for 55-60min or until the pumpkin is just soft and starting to brown. Scoop the pumpkin out of the skin, take the skin from the onion and garlic. Add 1 cup of chicken stock, then puree using a blender or a stick hand blender until smooth. Add remaining stock to the soup, place saucepan over medium heat until is heated trhough. Seasoning to taste and serve with a dollop of sour cream.

Serves 4

Hope you have a good Halloween night!


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