Halloween/Bonfire Night recipes

Light Gingerbread.


Pumpkin soup (serves 4)

Ingredients

1 teaspoon oil
2 medium leeks (700g), chopped coarsely
2 cloves garlic, quartered
Approx. 800g pumpkin or butternut squash chopped coarsely
1 litre chicken or vegetable stock
160ml light evaporated milk
4 tablespoons finely chopped fresh coriander (optional)

Method

1. Heat oil in large saucepan; cook leek and garlic, stirring, until leek softens. Add pumpkin or squash, and stock; bring to a boil. Reduce the heat; simmer, covered, 15 minutes or until pumpkin softens.

2. Blend or process the soup, until smooth. Simmer, uncovered, until soup thickens slightly. Add evaporated milk and coriander (if using); stir, without boiling, until heated through.

3. Divide soup among serving bowls; top with fresh coriander leaves, if desired.