This soup is THE best thing about Halloween. Try it, and you’ll realise why I needn’t say anything else.
Olive oil – a good glug
Large pumpkin (or butternut squash, or other such winter squash) – 1
Carrots – 2
Onions – 2
Garlic – 2 cloves
Dried red chilli flakes – 1 heaped teaspoon
Dried sage* – 1 teaspoon
2 Knorr stock pots – 1 chicken, 1 vegetable**
Salt and pepper
Water – enough to cover the vegetables
*I have made this recipe with fresh sage from my garden and dried; I don’t know why, but it always tastes nicest when I use dried.
**I don’t know what made me start using both, but it always tastes delicious so I haven’t tampered.
- Heat the oil in a large pan, and fry the onion and garlic over a moderate heat until soft and translucent.
- Add the chilli flakes, sage, salt, pepper, carrots and pumpkin, and fry until it all looks like it is starting to caramelise.
- Add the stock pots, cover with water and let it simmer until the vegetables are soft to the point of a knife.
- Enjoy with some crusty bread.
I think I have a squash addiction; I love trying out all the different shapes, colours and sizes, and I seem to come across new varieties each Halloween with which to feed my habit (literally).