Yup, it’s that time of the year again. Pumpkins have taken over our supermarkets and our blogs! And with Halloween coming up, it’s no wonder everyone is getting excited about costumes and what treats to prepare.
The temperature in Dubai is a lot more bearable this month and recently I found myself waking up to a sea of fog in the morning. Doesn’t it just look, um, spooky?
Although I've never really celebrated Halloween before, I must admit I may have been bitten by the pumpkin bug this year. I’ve always been a fan of butternut but today I thought I’d try out a different pumpkin squash and made a wonderfully creamy and simple soup using a few basic ingredients. A good variation to this soup is to use sweet potato or carrots, or a combination of the two.
So whatever you’re planning this Halloween, do drop me a comment to let me know what your favourite trick or treats are.
Creamy Autumn Squash Soup
2 tbsp extra virgin olive oil
1 large onion, chopped
1 clove garlic, chopped
1.4kg pumpkin squash, peeled, seeded and diced (about 8 cups of diced squash)
2 cups water or vegetable stock
1 cup coconut milk
Salt and freshly ground black pepper, to taste
Toasted pumpkin seeds (topping)
Season the onion with a little salt and sauté in olive oil for 3 minutes or until translucent. Add the garlic, squash and water or stock. Cover and simmer for 15 minutes or until the squash is soft.
Remove from heat and add the coconut milk and season to taste. Purée the soup with a hand blender. If it’s too thick adjust the consistency with a little water. Serve warm sprinkled with toasted pumpkin seeds.
To toast the pumpkin seeds, simply throw in a few seeds into a dry non-stick pan and toss on medium-high heat for a few minutes until the seeds look a little toasted and you can smell the aroma of toasted seeds.