Halloween Pumpkin and Vampire Chilli Soup (serves 5)
1 large Halloween pumpkin, seeded, peeled and diced (you should get about 1kg of prepared pumpkin. If you don’t have enough, top it up to 1kg with carrots!)
2 white onions, diced
4 garlic cloves, diced
2 vampire chillies (or normal red chillies), seeded and diced
1.1 litre chicken stock
2 bay leaves
½ tsp mixed herbs
200ml skimmed milk
Salt and pepper to taste
Chilli flakes for garnish (if desired)
1. Fry the onion, garlic and chillies in the butter for 5 minutes. Add the pumpkin, stock, bay leaves and mixed herbs, and cook on a medium heat, covered, for about 1 hour- or until the pumpkin is soft.
2. Add the milk, blend, season to taste, and serve piping hot- with some sprinkled chilli flakes for garnish if you like it out!