Pumpkin Soup Recipe

I had fun making what I call DIY Pumpkin Soup, where you present the cooked soup in the carved out pumpkin with a bowl of grated cheese and bacon bits on the side. As well as being yummy, it achieves good 'masterchef' style height...

Ingredients:

• 1 x Pumpkin
• 1 x Bulb of Garlic
• 500ml / Pint of Vegetable Stock
• Paprika for Colouring
• Splash of Single-Cream for Creaminess
• Cheese for Grating
• Bacon for Chopping
• Bread

How To Make Delicious Pumpkin Soup!

1. Pre-heat oven to 200^oC
2. Cut a lid into the pumpkin
3. Scoop out the pips and discard (or feed to a pet that wants it)
4. Scoop out the pumpkin without breaking through the skin. I used a strong spoon and a short bladed knife. This takes ages!
5. Test to see that the pumpkin shell is watertight. You'll be pouring hot soup in so its good to test with cold water for any leaks...
6. Peel and roughly chop the garlic into a baking tray with the pumpkin flesh
7. Season, sprinkle with paprika and splash with olive oil
8. Roast the pumpkin mix for about 40 to 60 minutes
9. In the meantime, grate the cheese, fry up the bacon and chop up roughly
10. When the pumpkin in the oven ready, transfer the roasted goodness to a source pan and mix in the Vegetable Stock
11. Leave to cool or a couple of minutes before liquidising nice and smooth
12. Transfer the soup back to the pumpkin shell and put the lid back on to keep the heat in
13. Serve to guests