Friday, 2 November 2012

This Is Hallowe'en

Hallowe'en has to be one of my favourite holidays. It's right up there with Christmas and Easter (chocolate, duh!).
Hallowe'en signifies the weather getting a bit more chilly, the days getting shorter, and the food being more warm and fulfilling. Not to mention that Hallowe'en just means we can dress up, stuff ourselves with sweets and buy ourselves some pumpkins. 
I've always loved carving pumpkins (even if it can be extremely messy), but my favourite part is lighting the candles, turning the lights off and seeing the pumpkins coming to life.
As I said before, it's time for food that makes you feel warm inside, which is why instead of making the traditional 'pumpkin pie', I made a pumpkin soup instead.

1 Large Pumpkin
1 Onion
1 Celery Stick
50g Chorizo
1tsp Oregano
Pinch of Salt
600ml Chicken Stock

To Garnish:

First of all, the pumpkin needs to be roasted to get the flesh.
Preheat the oven to around 200C/375F/Gas Mark 5.
Chop the pumpkin into quarters, place onto a roasting tray skin side down, and cover with oil and salt.
Roast for almost an hour, or until the flesh has browned slightly and is tender.
Remove from the oven, and leave to cool for around 10 minutes before using a spoon to remove the flesh.
Then chop up the onion, celery and chorizo.
Fry off in some olive oil in a large saucepan, until the onion is soft.
Then add the pumpkin, and leave to fry off for another 5 minutes.
Next add the chicken stock, and leave to simmer for 20-30 minutes.
Once done, blend the soup until smooth.

To garnish, top with some chopped bacon and croutons.
Adding the cheese is optional :)

This is a really nice soup for when it's getting a bit chilly.

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