Pumpkins are good for the soul

October the 31st is fast approaching …and for many, it’s a scary one.  No, not Brexit – although that is scary – but Halloween!

Halloween consists of ghosts and ghouls, fancy dress parties and of course lots of trick or treats.  Halloween can be full of a frightening amount of sugar as we consume huge amounts of sweets. However, we often forget one of the main elements of Halloween is actually one of the healthiest – the glorious pumpkin!

Just 3 tablespoons of pumpkin count as one of your ‘5 a day’, plus it contains vitamins, C, E and A, is good for your eyesight, immune system and even your skin!  

Pumpkins are so much more than just carved lanterns – soup, pies, risotto and even pumpkin lattes. We’re all big fans of pumpkin soup here in the office – especially the Spiced Pumpkin Soup with crispy bacon bits by our Head Chef Gareth – why not make up a big batch this Halloween – see the recipe below.

I hope you all have a spooktacular Halloween, don’t forget our Halloween Disco 5 pm – 7 pm, Sunday 27th October, book your tickets online!

Spiced Pumpkin Soup – Topped with Crispy Bacon Bits

Ingredients – Serves approx 10

4 tbsp Olive Oil

2 White Onions

4 Large Potatoes

1 Medium Pumpkin

3 Leeks

3 large Carrots

2 tbsp Cumin Powder

1 Tin coconut milk

1.5 ltr Vegetable Stock

2 Red Chillies

3 Garlic Cloves

Salt and pepper for seasoning

4 Rashers of Streaky Bacon

Method

In a large pan, heat the oil with ½ tsp salt and some pepper. Add the diced garlic and gently fry for a couple of minutes. Add the leeks, onions, Red Chillies and potatoes, cook for 5 mins over medium heat, stirring constantly, then add diced pumpkin. Continue to cook for 10 mins to give everything a bit of colour. At this point add the Cumin powder, stir in and cook for another 5 minutes. Then add the coconut milk and half of the Vegetable Stock. Turn the heat up to full and bring to the boil. Once it is at boiling point turn so it simmering nicely. As the vegetables start to break down it will get thicker so gradually add more of the vegetable stock as required. Cook for around 30 minutes. 

Whilst this is ticking over in the background, grill your bacon under a grill or through the oven until nice and crisp, allow to cool and cut up into thin strips. Remove the pan from the heat and pour the soup mix into a blender. Blend until nice and smooth. Don’t forget to add more vegetable stock or water to it if it has gone too thick. 

Serve to your guests with some of the crispy bacon on top. 

Enjoy!

See you next week & hope to see you at the Club soon,

Debbie

On the Devon and Cornwall border on the banks of the River Tamar, China Fleet Country Club is one of the South West’s leading country clubs and hotel. With award winning golf, spa, beauty, gym, exercise classes, 4 star accommodation, bistro & brasserie and events, the Club is set in 180 acres near Plymouth. Trip Advisor Certificate of Excellence, Trip Advisor Green Leaders Gold Level & South West Green Tourism Silver Awards & SW Wedding Venue of the Year Award 2019