Halloween can be a great time for spicy food lovers as well. I carve a pumpkin every year and I don’t believe in wasting what you take out. This is a great recipe and the perfect winter warmer.
- One pumpkin. Carve the flesh out, de-pip and chop up.
- Knob of butter plus an additional teaspoon
- One finely chopped onion
- 400g frozen sweetcorn
- 700ml vegetable stock
- 275ml milk
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- One finely chopped chilli (keep the seeds in if you like it hotter)
Heat the butter in a large saucepan and add the onion. Cook on a low heat until soft and then add the pumpkin and half the sweetcorn. Cover and sweat on a low heat for 10 minutes.
Add the stock, milk, spices and chilli. Stir and season. Put the lid on but leave a small gap. Simmer for 20 minutes making sure it doesn’t boil over. Whilst simmering, mix the rest of the sweetcorn with a teaspoon of melted butter. Empty onto a baking tray and grill under a preheated grill for eight minutes until toasted.
When the time is up, blend with a hand blender and ladle into bowls. Sprinkle the toasted sweetcorn over the top.