Happy Halloween!

Pumpkin Soup Ingredients

2 onions, finely chopped

1 kg pumpkin, chopped into chunks

700ml vegetable stock

142ml pot double cream

 

Fry the onion in a drop of olive oil for 5 mins until soft but not coloured. Add the pumpkin to the pan and cook for 10 mins stirring occasionally until it turns golden.  Pour in the stock and season.  Bring to the boil and simmer for 10 mins until the pumpkin is soft.  Pour in the cream, bring to the boil then puree with a hand blender.  

 

Pumpkin Cake Ingredients

600g pumpkin, chopped into cubes

100g unsalted butter

300g soft light brown sugar

2 eggs

500g self raising flour

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

 

Preheat the oven to 100C. Grease and line a 900g/2b tin. Place the pumpkin in a roasting tin, drizzle with olive oil and roast for 25 mins. Set aside to cool then blend in a food processor until smooth. Increase the oven to 180C. Cream the sugar and butter until light and fluffy  Add the eggs and pumpkin and stir well. Add the dry ingredients, and place mixture in the tin. Bake for 50 mins, then remove from the oven and leave to cool.