This Halloween, make a sumptuous soup with the leftovers from your pumpkin carving sessions. It’s a perfect way to avoid wastage, and you can join in World Vision’s ‘A Night of Hope’ campaign too, which urges you to carve a heart into your pumpkin, light them up and upload a picture to the World Vision Facebook page to share this night of hope with family, friends and neighbours. Visit World Vision’s website for more information on what your money does to help displaced children around the world, and don’t forget to use the hashtag #carveaheart to spread awareness of this worthy campaign.
- Pumpkin, peeled, seeded and cubed, 750g
- Carrots, coarsely chopped, two
- Onions, cut into wedges, two
- Two 1/2 tbsp olive oil
- Large potato, sliced
- 1L water
- Vegetable stock cubes, crumbled, two to three
- Double cream, 250ml
- One 1/4 tbsp ground nutmeg
- 1tsp ground black pepper
- Salt to taste
Pumpkin Soup: Serves 6
Preheat oven to 220C. Place your pumpkin, carrots and onions in a roasting tin. Drizzle with olive oil.
Bake in the oven for 40 minutes, until soft but not charred. In the meantime, place the water and crumbled stock cubes into a large saucepan and using a medium heat, bring to the boil.
Cook the potato in simmering water for about 20 minutes until soft. Add the potato and water mix to the roasted vegetables and blend in a food processor until smooth.
Return to the pan and place on a low heat stirring in cream, nutmeg, pepper and salt. Heat gently to serve.