Here at The Padstow Mussel Co. we love Halloween!  Its great to see the shop shelves and market stalls full of beautiful pumpkins, squashes and gourds at this time of year. Whilst great for carving into scary faces to adorn your doorstep on Halloween, pumpkin flesh and seeds are absolutely delicious – take a look at Susie’s delicious spooky soup below!

Upon receiving the gift of half of a massive pumpkin from one of a friend, there was no stopping Susie getting to work in the kitchen.  With the winter evenings drawing in and a little chill in the air, theres nothing like  a bowl of piping hot soup after a evening stroll along the beach to really warm you up.  Her recipe is below and we hope that you can make your own Spooky Soup this halloween.

SUSIE’S SPOOKY SOUP RECIPE:

You’ll need:

  • I regular size pumpkin (or half a large one) and it’s seeds
  • 2/3 Large onions
  • butter
  • olive oil
  • vegetable stock
  • salt & pepper
  • double cream (for serving)

1.  Cut your pumpkin in half and hollow out the middle, setting aside the seeds. Bake your pumpkin in the oven, leaving the skin on until the flesh is soft and can be scooped out easily.

2. Take your seeds and rinse them. Pat dry and cover with olive oil and some sea salt. Bake in a low temp over for 1-2 hours, until the seeds are nice and crunchy.

3. Heat a large knob of butter in a large pan, and add your onions. Cook until softened.

4. Add your roasted pumpkin and enough stock to cover your ingredients, and plenty of freshly ground black pepper and a couple pinches of salt.

5.  Cook for 10-15 minutes over a low heat with your mixture is bubbling nicely.

6. Blend your soup, and serve piping hot with a splash of double cream, sprinkled with your roasted pumpkin seeds. Add some crusty bread and you have a delicious winter feast!

Susie's Spooky Soup

Susie’s Spooky Soup

Soup and crusty bread – the perfect combo. Served in our  Handmade Mussel Bowl Ceramics, with our beautiful mussel tea light holder.