Pumpkin soup with witches’ fingers

Prep time: 10mins - Cook time: 20 mins - Serves: 5

 This quick, easy pumpkin soup recipe is sure to become the family’s favourite for warming up after a cold autumn day and the kids will love dipping these spooky witch fingers into their soup as an alternative to bread

Ingredients:

• 1 Pack Heck! Simply Chicken Chipolatas
• 1.2kg Peeled Pumpkin
• 10 Pumpkin Seeds
• 1 Onion - sliced
• 2 Cloves Garlic
• 750ml Chicken Stock
• 250ml Water
• 125ml Cream
• 10 Rashers Bacon

 Method:

1. Firstly, preheat the oven to 180 degrees and if using a whole pumpkin chop the lid off and scoop out the insides but remember to save some seeds for the witch’s fingernails! Then peel and chop the pumpkin into 4cm cubes
2. Wrap the sausages in bacon and pop them in the oven for 20 minutes
3. Add the sliced onion, garlic cloves, pumpkin, water and chicken stock to a pan and bring to the boil (The pumpkin won’t be fully covered by the stock and water) then simmer for 10 minutes so the pumpkin is soft
4. Turn the heat off and blend using a hand/stick blender before stirring in the cream
5. To make the witches fingers, take the sausages out of the oven and cut a small slit, 1cm in from the end, just under the skin of each sausage and slide a pumpkin seed in to make a fingernail. Dip the witch’s fingers into the soup!!

 ENJOY!!