The fangs and fake blood have been taken off, the skeletons are back in their box for the loft and the candles have been blown out in their pumpkins. Halloween is over and the candy is being snaffled by parents (come on, you know you do!!! Got to protect the scamps' teeth right?!). Don't let those pumpkins go to waste - bring them in, put them in the fridge and then get the ingredients for this delicious Pumpkin, Pancetta and Spinach Soup. It's tradition at Camping Scamping HQ that we make this the day after Halloween, freeze and then have on Christmas Day for our starter. It's delicious, vibrant and couldn't be easier really!
As always, amounts in all of our recipes are approximate (depends on the size of your pumpkins!) - and we are suckers for ad lib, trial and error cooking!
Keep reading for the simple recipe for our Pumpkin, Pancetta and Spinach soup...
Ingredients:
Pumpkin, cubed
Onion, sliced into wedges
Carrots, cubed
Potatoes, cubed
Garlic cloves, smashed
Spinach
Pancetta
Garam Masala
Mild curry powder
Chicken stock
Olive oil
Salt & Pepper
Method:
Place the pumpkin, potato, carrot, garlic and onion into a baking tray.
Add oil, spices and salt and pepper and mix.
Place into a hot oven and roast for about 30 mins.
Meanwhile, place the pancetta into a hot pan, fry until golden and crispy.
Once the vegetables have begun to crisp, place into a large pan, add the chicken stock and bring to the boil.
After about 10 minutes, add the spinach - up to you and how much you like it, but 3-4 handfuls for us!
Take off the heat and allow the spinach to wilt.
Blend and serve with the crispy pancetta.
Delicious, easy and no food waste. What could be better? Got more than one pumpkin? Look no further than our Dutch Oven Beef and Pumpkin Autumn Stew - you won't regret it!
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