Pumpkin soup with angry stuffed peppers and witches’ fingers – Everyone’s kitchen

Spooky menu today

Pumpkin soup 

Witches’ fingers

Harvest of the day

Pumpkin
Oregano

Pumpkin soup


Ingredients
2 tbsp olive oil
2 onions, finely chopped
1kg pumpkin or squash (try kabocha), peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream

Method
Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.

Stuffed peppers

Witches’ fingers

Ingredients

250g butter
125g icing sugar
250g plain flour
125g cornflour
30 almonds or pumpkin seeds
Red berry coulis

Method
Oven 180C (Th.6)
In a bowl mix together the butter and icing sugar. Add the cornflour and flour until obtaining a smooth dough.
Make 30 “fingers” (sausages shape) of 7-8cm long, 1,5 cm width.
Press the back of a knife into the dough to make knuckles. Lightly press an almond where the nail would be. Add some coulis, and put the seed back on. Bake for 10-12 mins until pale golden.

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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