Pumpkin Potion No 9 Recipes

PUMPKIN POTION SOUP

Steps:

• This easy pumpkin soup recipe is perfect for using up leftover Halloween pumpkin and makes a great autumnal starter. If having as a main, serve with two portions of your favourite vegetables. 1. Start by preheating your oven to 200c. On a large chopping board, slice your pumpkin in half to start with and then scoop out the seeds. Cut your pumpkin into small chunks and spread onto two baking trays. Drizzle with the olive oil, salt and pepper and then roast for 30 - 35 minutes until cooked through and golden at the edges. Once roasted, theskincan easily bepeeledby hand. 2. When the pumpkin has 10 minutes to go, in your largest saucepan, heat two tbsp olive oil over a medium heat. Add your onion, garlic and chilli and cook for 10 minutes until soft. Add your cumin and coriander and cook off for 2-3 minutes. Add your pumpkin when it's cooked through and your vegetable stock. Simmer for 10 minutes and then blend to a smooth consistency. If it needs a little help, add some more warm water. 3. Cut out spooky shapes from the tortilla wraps and then pop them onto a baking tray. Bake until golden for around three minutes. Serve your pumpkin potion in bowls with a drizzle of olive oil and some pumpkin seeds scattered across the top and your scary tortilla chips on the side! Slice olives to make googly eyes and then arrange them over your soup for an extra fear factor.

PUMPKIN POTION NO. 9

Steps:

• Make ginger whipped cream: in a bowl, beat the whipping cream, sugar, and ginger until peaks form; chill, covered in the refrigerator until ready to serve.
• Make the potion: in a saucepan, combine the milk, sugar, pie filling, and pie spice over medium to med-high heat, stirring to dissolve the pie filling.
• Continue heating until steaming but not simmering.
• Remove from heat and pour into mugs.
• Serve topped with dollops of ginger whipped cream.