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:
- 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
- Wrap the sausages in bacon and pop them in the oven for 20 minutes
- 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
- Turn the heat off and blend using a hand/stick blender before stirring in the cream
- 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!!
Nutritional Information | Per 100g | Per Portion |
Energy | 266kJ/64kcal | 1439kJ/346kcal |
Fat | 3.9g | 21g |
Of Which Saturates | 1.5g | 8.3g |
Carbohydrates | 1.8g | 9.8g |
Of Which Sugars | 1.0g | 5.4g |
Protein | 5.0g | 27g |
Salt | 0.90g | 4.9g |