Pumpkin Soup Serves 4-6
 | | A night for Witches! |
1kg pumpkin
45g butter or margarine
1 onion, sliced thinly
1 garlic clove, crushed
900ml chicken or vegetable stock
Half teaspoon ground ginger
1 tablespoon lemon juice
zest of an orange rind (optional)
1-2 fresh or dried bay leaves
300ml milk
salt and pepper
To garnish: 4-6 tbs single cream or natural yoghurt or fromage frais, snipped chives.
Peel the pumpkin, remove the seeds and then cut the flesh into 2.3cm/1 in cubes.
Melt the butter or margarine in a large saucepan, add the onion and garlic and fry gently until soft but not coloured.
Add the pumpkin and toss with the onion for a few minutes.
Add the stock and bring to the boil. Add the seasoning, ginger, lemon juice, orange zest and bay leaves. Cover and simmer gently for about 20 minutes until the pumpkin is very tender.
Discard the bay leaves. Cool the soup a little and then press through a sieve or put in a blender until smooth. Pour into a clean saucepan.
Add the milk and reheat gently. Adjust the seasoning. Garnish with a swirl of cream, natural yoghurt or fromage frais and snipped chives.
Pumpkin flan
 | | Giant pumpkin |
175g sugar
2 whole eggs
3 egg yolks
6 tablespoons sugar
225g cooked mashed pumpkin
Pinch ground cloves
Half teaspoon salt
360 ml evaporated milk or light cream
2 tablespoons orange flavoured liqueur
Preheat oven to 350 degrees farenheit, 180 degrees centigrade. Lightly grease an 8" flan dish and place in a pan of hot water to warm. Place 175g sugar in small heavy pan and heat gently, stirring constantly with a wooden spoon until the sugar melts and turns a smooth golden brown. Pour immediately into the warmed dish, rotating to coat the bottom. In a small bowl, using an electric mixer, beat the eggs, yolks, and 6 tbs sugar until foamy. Beat in the pumpkin, spices and salt. Gradually add milk and liqueur.
Pour mixture over caramelised sugar in dish. Place dish in a plan filled with enough hot water to come two-thirds of the way up the sides. Bake for one and a quarter hours, or until a knife inserted into the centre comes out clean. Serve with flavoured whipped cream.
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