Hallowe'en Pumpkin & Sage Soup

hoto © Anne-Marie Minhall

Both Robert & I have little or no interest in the imported Halloween shenanigans in these modern times. 

Trick or treating, over-priced costumes & general plastic 'scary' tat.

Let's turn to pumpkins.

How did they become associated with October 31st?

So the story goes Jack-o'-lanterns trace back to an Irish legend about a cunning man called Stingy Jack, who deceived the Devil to line his own pockets. After Jack's death, he was barred from both heaven & hell. God rejected him for his sins, while the Devil refused him entry as well - reasons unknown. Condemned to wander the earth forever, Jack's restless spirit became something to fear. The Irish began hollowing out turnips & carving frightening faces into them, hoping to ward off Jack's roaming soul. When Irish settlers arrived in America, they discovered pumpkins which were plentiful in their new homeland & adopted them as the perfect canvas for their Jack-o'-lanterns.

Let's put this autumnal beauty & member of the genus Cucurbita to good use.

1 Onion chopped

2 Carrots peeled & chopped

2 Garlic Cloves

1 Bay Leaf

Handful of Sage Leaves

25g Butter

2 tbsp Olive Oil

850g Pumpkin deseeded & roughly chopped

1 litre Vegetable Stock

100ml Double Cream

Seasoning

Heat the olive oil in a large pan before adding the onion, carrots, garlic, bay leaf & butter  

Cook over a low–medium heat for about 10 minutes until the vegetables are tender

Add the pumpkin & cook for a further 2–3 minutes before pouring in the stock, sage leaves & seasoning

Bring to a gentle boil & then lower the heat to a gentle simmer

Half cover the pan with a lid or foil & cook for around 40 minutes until the squash is tender

Take out the bay leaf and blend the soup before adding the cream

A warm baguette with butter would be the perfect partner for this.

More satisfying than carving a scary face into this nutritious beastie.

AMM