With costume making complete and decorations packed away for another year, it's now time to make the annual pumpkin soup.
We've rounded up the display pumpkins at our Stoke-on-Trent Factory and they are now on their way to a local soup kitchen.
Try our quick and easy pumpkin and tomato soup recipe below:
Ingredients
1 to 2 pumpkins
A handful of tomatoes, approximately two thirds the weight of your pumpkin(s).
4 cloves garlic
2 sprigs thyme
1 red onion cut into wedges
4 tablespoons olive oil
2 pints vegetable stock
A splash of cream
Method
Put all ingredients, excluding the stock, into a large Enamel Roasting Dish and coat everything in the oil. Roast in the oven at 220C/Fan 200C/Gas 7 for 35 - 40 mins.
Once roasted add to a Cooking Pot (off the heat). Remove the herbs and garlic skins, add the stock and blend until smooth with a Hand Blender.
Add to the hob and reheat until piping hot.
Finish off by adding a splash of cream before dishing up.
