Halloween isn’t just about ghouls and ghosts, it can also be about delicious, warming dinners. Like this one. Not only is the colour of the soup brilliant, the taste is simply the epitome of Autumn. This is no trick.
PUMPKIN AND CHESTNUT SOUP
3lbs pumpkin cut into 1″ pieces
2 large onions coarsely chopped
2 tablespoons olive oil
1 oz butter
½ cup coarsely chopped parsley
½ teaspoon nutmeg
½ teaspoon cinnamon
8 cups of vegetable or chicken stock
8 ozs peeled chestnuts – frozen or bottled are fine
freshly ground salt and pepper to taste
single cream to garnish
1. Place the pumpkin pieces in a baking dish, sprinkle over the olive oil and cook in oven 200ºF until
browned – about 45 minutes.
2. Fry the onions in the butter until they are a golden brown. Set aside.
3. Add the baked pumpkin, stock, parsley and nutmeg and bring the mixture up to the boil.
4. Turn down and simmer until the pumpkin starts to break up.
5. Then add the chestnuts and continue to simmer for a further ten minutes.
6. Blend the soup until it is smooth and creamy.
7. Season to taste with freshly ground salt and pepper.
8. Drop a spoonful of single cream onto the soup in each plate and swirl it around with a knife.