Tucking into a mug of warming pumpkin soup is just the thing while you watch the rockets and Catherine wheels exploding in the night sky this Bonfire Night. There might be a lack of opportunity this year for parties and gatherings but that doesn't mean you can't still celebrate in your own in the garden with a sparkler or two, a few fireworks and watching the flickering flames in your fire pit.
We love this comforting recipe to keep the chill at bay. It combines seasonal pumpkin with chestnuts, a hint of smoky sweetness from maple syrup and a swirl of cream for a touch of indulgence. It's sure to become a seasonal favourite. And while you're here, don't miss out on our best BBQ recipes if you want to add some extra dishes to your Bonfire Night garden celebrations.
PUMPKIN, MAPLE AND CHESTNUT SOUP
- With thanks to Maple of Canada for sharing this recipe
- 500–600g pumpkin or butternut squash, peeled and cut into chunks
- olive oil to drizzle
- salt and black pepper
- 180g pre-cooked chestnuts
- 1 litre vegetable stock
- 150ml double cream, plus extra for garnish
- 30g hazelnuts, roughly chopped
- handful of fresh chopped chives, to garnish
1. Preheat the oven to 180˚C/Gas 4.
2. Put the pumpkin or butternut squash onto a baking tray, drizzle with oil, season with salt and pepper and bake for 30–35 minutes until soft and golden.
3. Put the vegetable stock in a large pan then transfer pumpkin from the oven to the pan and add the chestnuts.
4. Continue to cook together for a further 5–10 minutes until the liquid is reduced by a third. Then take off the heat and stir through the maple syrup and cream.
5. Meanwhile, toast the hazelnuts in a non-stick pan.
6. Pour the pumpkin soup mixture into a blender or food processor and select the 'pulse' setting. Pulse until a smooth consistency is formed.
7. To serve, garnish with hazelnuts, chopped chives and drizzle with extra maple syrup and double cream as desired.