About this recipe: Enjoy this spicy pumpkin soup at Halloween. Carve the pumpkin shell into a spooky-looking lantern, and use the scooped-out flesh to make the soup.
*To make croûtons, cut off the crusts from three to four thick slices of wholemeal bread, then cut the bread into small cubes. Heat a little oil in a non-stick frying pan, then sauté the bread cubes until golden and crispy. Drain on kitchen paper. *If buying a wedge of pumpkin to make this soup, you'll need about 1.25kg to give 600g flesh. Alternatively you can use butternut squash.
I made a variation of this one yesterday as i thought that Pumpkin soup might be a bit bland on it's own. I needed to make a quick lunch - so didn't use measures, just used the scooped out pumpkin and cooked with some veg stock, apples from my garden, curry paste and some seasoning. I left out the onion and tomato and it was still great. - 31 Oct 2010