Recipe: Halloween Soup

Ingredients – 4 hearty portions

6-8 tbsp pumpkin flesh from your Jack-o-Lantern
1 medium onion –  peeled and finely chopped
1 stalk of celery  –   finely chopped
1 medium carrot – peeled and finely chopped
1 large potato – peeled and chopped
1 vegetable stock cube/pot dissolved
1 tsp marmite
2 tsp balsamic vinegar
1 tsp golden sugar
1 tsp crushed or garlic paste
2 tsp tomato puree
Part tin of tomatoes (approx. 350 gms)
Olive oil
Salt and pepper to season
Crusts from wholemeal loaf – chopped into cubes.

Heat 2 tbsp of olive oil in a saucepan and add the onion, carrot, potato, and celery. Fry gently until the onion and celery turn translucent. Then add the pumpkin flesh and garlic and stir in. Let it all cook out gently for 10 minutes, adding the tomato puree after 5 minutes and stirring occasionally.

Dissolve the stock cube in 400-450ml boiling water (depending on the brand) and stir in the jug with the marmite, balsamic vinegar, tinned tomatoes, and sugar. Pour the liquid into the saucepan and stir into the fried vegetables.

Bring to the boil and then simmer with the saucepan lid on for about 30 mins, stirring occasionally. Check that the potatoes and carrots are tender. Wizz it with a blender until smooth but still a bit rustic. Season to taste.

Heat a little olive oil in a tin in the oven at 180°. Toss in the bread cubes and coat with the oil and grate on a little coarse salt. Bake for a couple of minutes until crispy and pop a few of the croutons on each bowl of your Halloween soup and serve!