Halloween Pumpkin Soup
Perhaps one of the hardest things to do at Halloween is to get the kids to eat dinner before going out to “Trick or Treat”. The excitement level rivals Christmas Eve, they can’t stand still and trying to get them to sit at a table and eat is close to impossible. I came up with an idea many years ago to try and make dinner a little more fun for the kids and at the same time serve something palatable for my wife and myself. It did work and became a tradition until they became too grown up to allow mom & dad to go with them on their rounds.
Ingredients for Pumpkin Soup
- 2 approximately 4 pound pumpkins * see note at end of recipe
- 6 inch wide small pumpkins one for each person you are serving (optional) **see note
- 4 Qts Chicken Stock
- 1 white onion dice
- 2 sweet apples cored,peeled and diced
- 1 clove garlic minced
- ½ pound of bacon diced and cooked well
- 2 tsp ground sage (optional)
- 2 Tbs Olive oil
- 5 Tbs flour
- salt & pepper
- ½ -1 cup heavy cream
- Creme fraiche or sour cream (optional)
- Chopped fresh chives
- 1 recipe of Scottish Scones*** see note
Directions for Pumpkin Soup
Preheat oven to 350°
Take one of the larger pumpkins and cut in half and scoop out the seeds, brush the insides with the oil and season with salt and pepper, place both halves on a baking sheet cut side down. Bake for approximately 60 minutes until the pumpkin is fully cooked and a fork pressed into the flesh goes in easily. Set baking sheet on a rack and allow the pumpkin to cool. Once it is cool enough to handle scoop out the pumpkin pulp, set it in a bowl, and set aside.
In a large stock pot (not non-stick) place the bacon and on medium heat cook until all the fat has rendered and the bacon is crisp. Remove the bacon and set aside on a paper towel to drain, leaving the fat in the pot.
Add the onion,garlic and apple to the pot and cook until the onions are softened. Once the onion is softened add the flour,sprinkling it around the pot and stir until all the raw flour is gone, then cook for one or two minutes more. Now add the chicken stock the sage and the pumpkin and with an immersion blender puree the mixture until smooth. Bring to a boil to allow to thicken slightly and stir to combine. Reduce heat and simmer for about 30 minutes. Just before serving taste and adjust the seasoning.
Add the cream and stir to combine, ladle into bowls add a dollop of creme fraiche to center of each bowl and garnish with the crisp bacon and chopped chives. Serve with fresh warm Scottish Scones with butter and your favorite jelly or jam on the side.
* If you do not have an immersion blender you can take a small amount of chicken stock and in a blender, puree the pumpkin in small batches, or use about 4 cups of canned puree of pumpkin ( not spiced).
**Optional for Halloween cut the top off the second large pumpkin and scoop out the seeds, being careful not to rupture the skin. Decorate the pumpkin and use it as a tureen to serve the soup at the table. Take the smaller pumpkins and cut tops off remove seeds, again being careful not to rupture the skin, decorate and use as bowls. Serve the Creme fraiche and chives on the side.
*** You can find the recipe for scones by using the “search my site” bar on the home page, or this link http://www.rantsravesandrecipes.com/scottish-scones/
Here are a few items to help make this recipe:
Cuisinart CSB-75BC Smart Stick 2-Speed Immersion Hand Blender, Brushed Chrome
Cuisinart 766-24 Chef’s Classic 8-Quart Stockpot with Cover
~ 12 ~ Make a Pumpkin Jack-o-lantern Halloween Sticker Sheets ~ 6.5 X 4.75″ Sheets ~ 240 Stickers Total ~ New
Not exactly a pup friendly holiday, I can’t have the chocolate. I do have to bark at everyone who knocks on the door! By the end of the night I’m exhausted! I’m not a big fan of pumpkin. The only saving grace is the scones, which I do adore! 5 paws for the scones and just kudos for the cook.
- 2 approximately 4 pound pumpkins * see note at end of recipe
- 6 inch wide small pumpkins one for each person you are serving (optional) **see note
- 4 Qts Chicken Stock
- 1 white onion dice
- 2 sweet apples cored,peeled and diced
- 1 clove garlic minced
- ½ pound of bacon diced and cooked well
- 2 tsp ground sage (optional)
- 2 Tbs Olive oil
- 5 Tbs flour
- salt & pepper
- ½ -1 cup heavy cream
- Creme fraiche or sour cream (optional)
- Chopped fresh chives
- 1 recipe of Scottish Scones*** see note
- Preheat oven to 350°
- Take one of the larger pumpkins and cut in half and scoop out the seeds, brush the insides with the oil and season with salt and pepper, place both halves on a baking sheet cut side down. Bake for approximately 60 minutes until the pumpkin is fully cooked and a fork pressed into the flesh goes in easily. Set baking sheet on a rack and allow the pumpkin to cool. Once it is cool enough to handle scoop out the pumpkin pulp, set it in a bowl, and set aside.
- In a large stock pot (not non-stick) place the bacon and on medium heat cook until all the fat has rendered and the bacon is crisp. Remove the bacon and set aside on a paper towel to drain, leaving the fat in the pot.
- Add the onion,garlic and apple to the pot and cook until the onions are softened. Once the onion is softened add the flour,sprinkling it around the pot and stir until all the raw flour is gone, then cook for one or two minutes more. Now add the chicken stock the sage and the pumpkin and with an immersion blender puree the mixture until smooth. Bring to a boil to allow to thicken slightly and stir to combine. Reduce heat and simmer for about 30 minutes. Just before serving taste and adjust the seasoning.
- Add the cream and stir to combine, ladle into bowls add a dollop of creme fraiche to center of each bowl and garnish with the crisp bacon and chopped chives. Serve with fresh warm Scottish Scones with butter and your favorite jelly or jam on the side.
- * If you do not have an immersion blender you can take a small amount of chicken stock and in a blender, puree the pumpkin in small batches, or use about 4 cups of canned puree of pumpkin ( not spiced).
- **Optional for Halloween cut the top off the second large pumpkin and scoop out the seeds, being careful not to rupture the skin. Decorate the pumpkin and use it as a tureen to serve the soup at the table. Take the smaller pumpkins and cut tops off remove seeds, again being careful not to rupture the skin, decorate and use as bowls. Serve the Creme fraiche and chives on the side.
- *** You can find the recipe for scones by using the “search my site” bar on the home page, or this link http://www.rantsravesandrecipes.com/scottish-scones/
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