This is a lovely way of serving food over the Halloween period and something fun for the kids to get involved in over half term. Not only does it look amazing but I think it’s adds flavour to any squash based dish. My recipe below would work well with butternut squash and if you fancy jazzing it up slightly then either add a touch of red chilli or a drizzle of truffle oil.
1 kg pumpkin - peeled and chopped
3 onions - chopped
3 cloves garlic - chopped
100 ml double cream
3 tablespoons grated Parmesan - pecorino vegetarians
1 medium / large pumpkin to serve.
Preheat the oven to 200 degrees.
Drizzle the pumpkin in oil and season.
Roast in the oven for 25-35 minutes or until soft and golden.
Sauté the onion and garlic until soft and sweet. Add the roasted pumpkin and stock to the onion and simmer for 15 minutes. Allow to cool slightly before blending with a hand blender. If using a normal blender then make sure it cools before blending. Return to the pan and simmer. Stir in the cream and gently warm
through again. Sprinkle with Parmesan.
Chop off a lid and remove the flesh from the inside. Rub with oil and season. Roast in the oven for roughly 25 minutes, so that it’s just cooked but still firm enough to hold soup!