Hallowe'en Recipes: Pumpkin Soup & Garlic Bread.

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Pumpkin Soup

Serves 4

 

2¼ lb/1kg pumpkin

2 onions, chopped

1oz / 25g butter or vegetarian margarine

1 medium potato, peeled and diced

2 garlic cloves, crushed

1 pint / 600ml water

1 pint / 600ml vegetable stock

5 fl oz / 150ml single cream

chopped parsley to garnish

salt and freshly ground black pepper

 

1 Remove the skin and seeds from the pumpkin;

dice the flesh.

 

2 Fry the onions in the butter or margarine for 10 minutes,

then add the pumpkin, potato and garlic and fry for a further 5

minutes.

 

3 Add the water and vegetable stock and simmer for 20 minutes.

 

4 Purée the mixture in a food processor or blender, add the cream

and

seasoning to taste.

Heat through again gently without boiling, garnish with the chopped

parsley and serve with Garlic Granary Bread (below).

 

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Garlic Granary Bread

Serves 4

 

 

1 granary French stick, diagonally sliced almost all the way through

at 1½in intervals

½lb / 225g butter or vegetarian margarine

6 cloves garlic, crushed

2 tbsp chopped fresh parsley

ground black pepper

 

1 Mix the butter, garlic and parsley together thoroughly.

 

2 Spread the mixture liberally into the cuts in the loaf.

 

3 Wrap the loaf in tin foil and cook in the oven for 20 mins at

180°

C/350°F/gas mark 4.

Check halfway through cooking time; the bread is ready when the

butter has completely melted and the bread is hot and crispy.

 

L.A.

(Lincolnshire,UK)