Top Tip
Use vegetable stock to make this recipe vegetarian

Halloween Pumpkin Soup

Food Main Courses Starters Gluten-free
Butter 125g / 4oz
Medium onions 2, peeled, finely chopped
Salt and freshly ground black pepper
Essential Cuisine Chicken stock 1.7 litres/3 pints (vegetarians may substitute vegetable stock)
  1. Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from middle and discard
  2. Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. Roughly chop the scooped-out pumpkin flesh
  3. Melt the butter in a large pan and add the onions. Cook the onions until they are softened and golden-brown
  4. Add the pumpkin flesh and season, to taste. Increase the heat to medium and cover with the lid. Cook for 40- 45 minutes, stirring occasionally to prevent the base from burning
  5. Add the stock and bring to a boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth
  6. Return the soup to the pan and bring to a low simmer and cook for a further half an hour
  7. Forty-five minutes before serving, preheat the oven to 170C/335F/Gas3
  8. Pour the soup into the hollow pumpkin shell and stir to combine
  9. Place the reserved pumpkin 'lid' onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature