Refresh
    Cream of Pumpkin Soup

    Pumpkin is quintessential to Halloween. Therefore A lovely spicy yet sweet Pumkin Soup is perfect for a Halloween Dinner Party. In the extravagance of that special night a lot of courses are almost a must starting by Cocktail and Canapés, Starter, Fish Course, Main Course, Dessert, Cheese Platter, Sweets and Treats. This Cream of Pumpkin Soup fits in as a Starter. During the cold days of October, especially the last days, this Cream of Pumpkin Soup will warm up everyone.

    Putting it all Together
    Cream of Pumpkin Soup
    Timing
    • Preptime: 45 mins
    • Cooktime: 30 to 40 minutes
    • Servings: 4 to 6 portions.
    Ingredients

    Pumpkin 1 large one.

    Munchkin Pumpkins (small ones) 4 to 6 depending on the number of Guests.

    Butter.

    White Onion, 2.

    Garlic Clove, 2.

    Pumpkin Purée Tin 400g.

    Double Cream 400ml.

    Veg Stock 400ml.

    Pumpkin Seeds, a Handful.

    Cress, a Handfull.

    Grated Nutmeg 1 tablespoon.

    Ground Cinnamon 1 teaspoon.

    light Brown Sugar 1 tablespoon.

    Smoked Paprika 1 tablespoon.

    A good Pinch of White Pepper.

    Smoked Bacon Rasher, chopped, 4 to 6. 1 per person.

    Honey Roasted Ham, thick, cut in Square, 1 to 2 Slices.

    Optional: Chilli Flakes, 1 red Chilli sliced.

     

    Steps

    This Cream of Pumpkin Soup must be prepared one day in advance as the process will be too labour intensive on the day. The Soup can be reheated the following day for 20 minutes.

    First things First, it is the preparation of the Pumpkin and the Munchkin Pumkins. All will serve as Recipients for the Soup. Therefore all needto be hollowed. This is probably the most difficult task of this entire recipe. You must leave approximatively two centimetre of theshell all around in order for the Pumpkins to be solid enough to contain the Soup. Make sure you keep all the lids for the Quirkiness of the presentation.

    Separate the Flesh from the Seeds. Keep both for the Flesh will be use in the Soup and the Seeds can be eaten and used as decoration. Get rid of the filandrous bits of the Pumpkins.

    Next there is one thing which can be tedious which is shelling the Pumpkin Seeds before roasting them for about twenty minutes. The advantage of doing allthe Pumpkin Seeds even if you only need a handfull for the recipe is that you can keep the rest within a Jar in the Kitchen Cupboard or Pantry. This is handy especially when there are recipes that you want to do during the year or the following year because Pumpkin Seeds do keep very well. Also as they are healthy they can be used as a Snack, or within a Muesli, or a Salad.

    Prepare the Soup by blending the Flesh of the Pumpkins in a Mixer.

    Put a Large Marmite/Pan on the Stove, add a knob of Butter.

    Peel and Chop the White Onions and add them to the Pan. Do the same for the Garlic Cloves.

    Put the Kettle on, then pour the boiling Water upon the Onions and Garlic in the Pan. Add a Vegetable Stock Cube and stir well. Reduce the heat to a simmer.

    It is time to pour your mixed Pumpkin Flesh to the Pan. Stir gently in order to combine it with the Vegetable Stock. At that stage, it can appear too wet of a mixture at first. But after adding the content of a tin of Pumpkin Purée, the Soup will thicken up. 

    At that stage, stir well then add one by one the Spices: 1 Teaspoon of Grated Nutmeg, 1 Teaspoon of Ground Cinnamon, 1 tablespoon of Light Brown Sugar, a good Pinch of White Pepper, and a Tablespoon of Smoked Paprika. Stir to combine all the Flavours together. At that stage the Pumpkin Soup will be a heart warming hub.

    Last but not least add the Double Cream. It will smooth everything up gently but surely. Stir on occasion and let everything simmer for about 20 to 30 minutes.

    In the meantime wrap all your Pumpkins in cling film and put them in the Fridge for them to stay firm for the following day: Halloween!

    When the Soup is fully cooked, let it cool down before putting it in a large container. Place the container in either Fridge or Freezer, but Fridge is better.

    On Halloween's night all that is left to do is to decorate the plates with the serving bowls aka the Munchkin Pumpkins.

    Reheat the Soup for 20 to 30 minutes. It will be served in the large Pumpkin and divided amongst the Guests by the Party Host at the table for great effect but also conviviality.

    Around each little Munchkin Pumpkins on the plates will be the decoration which the Guests can help themselves to: A little Cress for Pepperiness, a little roasted Pumpkin Seeds, A couple of Smoked Bacon Rashers for each Guests, some squares of thick Honey Roasted Ham, and for the ones who like it hot some chopped Red Chillies, and some Chilli Flakes.

    The Cream of Pumpkin Soup is a Hit with some Heat but the Guests can monitor that heat themselves to their own palate and taste. Lastly for a little Background music, the Music of the film Beetlejuice of Tim Burton is very adequate for the occasion. 

     

     

     

     

     

     

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