Life got in the way of watching TV and writing for a while but now I’m back, hopefully for good.
I hope to post about once a week so please keep reading.
So, my post today isn’t actually about something on the TV. I thought I’d share some yummy recipes with you that I made for Halloween!
It was tradition in my family to get together and eat yummy seasonal food as well as playing party games and carving pumpkins on Halloween. The commercial, American stuff was pretty much ignored! It was a time for family and friends, to relax and enjoy the darker colder nights around the open fire in the lounge. I have great memories of this and the food is an important part of them.
Pumpkins are going to be the theme of today’s recipes, my parents didn’t believe in waste, so once the pumpkins were hollowed out and carved, as much as possible was used to cook yummy food.
My two favourite recipes are Spiced Pumpkin Soup and a sweet Pumpkin Pie. Mum also used to collect the seeds and toast the in the oven or a frying pan with a little salt as a tasty snack.
Spiced Pumpkin Soup
A creamy, filling, lightly spiced soup to warm you up on a chilly autumnal day. Ideal for a tasty lunch.
- 500g Cooked Mashed Pumpkin flesh.
- 1 medium onion
- 600ml Hot milk
- 50ml Double cream
- 1 tsp ground ginger
- 1 chicken stock cube
- 1tsp gound coriander
- 1tsp ground cumin
- Salt and pepper to taste
- To Garnish: Double Cream, Fresh Coriander and Crusty Bread.
- Chop the onion as finely as you can and sweat it in a pan for 5 minutes until soft, mix in the cooked mashed pumpkin and heat together.
- Stir in the hot milk and stock cube and simmer for 5 minutes.
- Add the spices and seasoning, adjusting to taste.
- Blend the soup carefully with a hand blender (or in a food processor then return to the pan)
- Add the double cream and stir in.
- Cover with a lid and leave to simmer on a low heat, stirring occasionally.
- The soup should be of a reasonably thick consistency, but more milk (or water) can be added if it gets too thick.
- Serve hot with a swirl of extra cream, finely chopped coriander leaves and crusty bread for a filling lunch, or a smaller serving as a starter.
If you try this let me know what you think! Its a great recipe that has been altered by both my Mum and me, and is versatile enough to be added to and adapted to suit everyone’s taste. Though as a tip, don’t use too much ginger as it is a strong flavour and tends to overpower the pumpkin.
Will post again soon!