In the Kitchen with Apropos: Halloween RecipesPublished on 30th October 2014
Hark; is that the sound of a bandwagon approaching? The rickety structure appears festooned with cobwebs, pumpkins, spiders and silly plastic bats. It’s Halloween, so we’d best jump aboard!
Now, in what possible way could Apropos link to Halloween? Our conservatories are in no way scary, and you don’t even find that many spiders living behind glass – there’s nowhere for them to hide! It’s a bit too late to be giving greenhouse pumpkin-growing lessons, and besides, Jack o’ lanterns were originally made from turnips. What does that leave us with? Double double toil and trouble; we’re setting our fires to burn and cauldrons to bubble in our beautifully stylish Apropos kitchen-diners, to whip up a Halloween feast.
If we’re honest, baked fenny snake, newt eyes, frog toes, bat’s wool and dog tongue don’t really set the Apropos culinary juices flowing, so we’ve decided to scoop up your Jack o’ lantern leavings to present you with our…
Easy Peasy Pumpkin Soup
Why easy peasy? Because all you need is a handful of ingredients, a stunning Apropos kitchen extension(!) and a bit of common sense – there’s nary a measuring tool in sight.
- 1 pumpkin
- 2 potatoes
- 3-4 garlic cloves
- 1 onion (optional)
- Vegetable stock (chicken stock, if you prefer the flavour)
- Olive oil
- Take all the bits you’ve hollowed out of your pumpkin, remove the string and seeds, then pop the flesh on a baking tray with a little olive oil and a couple of garlic cloves and roast on a low heat until sticky.
- Peel and dice the onion and chop the potatoes into chunks. Sauté until soft and beginning to brown – add a pinch of salt just as the onions are beginning to turn, this should prevent them from burning.
- Add the roasted pumpkin and garlic to the saucepan and pour in enough stock to cover all the veg. Bring to the boil, then simmer for 30-ish minutes.
- While your soup is simmering, wash your pumpkin seeds and lightly toast on a baking sheet in the oven.
- Remove the soup from the heat and blitz with a stick blender until smooth.
- Season to taste, then serve with a swirl of crème fraiche topped with toasted pumpkin seeds.
If you’re in the mood for baking, you can also whip up a Crusty Pumpkin Seed Loaf to serve with the soup. Simply follow a standard white bread recipe, then add a handful of toasted pumpkin seeds into the mix after the first prove. Sprinkle more pumpkin seeds on the top of the loaf after glazing. For an enhanced nutty flavour, substitute the olive oil or butter in the bread mix for pumpkin seed oil. Yummy!
If you don’t fancy the sugar high that comes with a standard Halloween, finish up with these fun Frozen Banana Ghosts from the BBC Recipe centre.
Et voila; a healthy and tasty Halloween feast fit for little monsters everywhere… And once the monsters are in bed, the grown-ups can relax in their Apropos conservatory with a Blood Bath Cocktail… or maybe a Bloody Mary. Bottoms up!