Josh and I are having a Hallowe’en party this year… well just a few of his friends and the parents.
I went a little bit overboard on decorations this year- Belfast is not known for being the biggest Hallowe’en party town! But I love the occassion as it marks Autumn, my favourite season and is a week before my birthday (gotta love that) and well you get to dress up and enjoy spooky and supernatural things which we love in our house (big fans of vampires, superheros and magic!)
So, I didn’t know what to make at the party to counteract all the sugar so here is one of the two savoury items I will be preparing this year.
And what better recipe to make to use up the insides of the pumpkins we will be carving!
Pumpkin and ginger soup
serves 4
ingredients
• 1kg pumpkin, chopped
• 2 shallots, chopped
• 75g grated ginger
• 1 litre vegetable stock
• 125ml coconut milk
• ½ tbsp chilli powde
1. Sauté the pumpkin, shallots and grated ginger in a good splash of olive oil in a large pan till soft. Add the vegetable stock, coconut milk and chilli, season, bring to the boil, then simmer gently for 40 minutes.
2. Pour into a food processor and blend until smooth. Check the seasoning, then serve with fresh herbs such as chives and mint, a squeeze of lime juice, and an extra splash of coconut milk, if needed.
