While we would never eat one with a face (we’re too scared), it’s well worth taking advantage of some of the magnificent pumpkins piled high and sold cheaply at this spooky time of year. Here’s a classic recipe from our multi-talented Art Director, Terry Stokes.
750g of pumpkin, peeled, de-seeded and cubed
3 celery sticks, chopped
2 carrots, chopped (big enough to roast)
2 onions, chopped (big enough to roast)
2 tablespoons vegetable oil
1 large potato, sliced
1 litre of vegetable or chicken stock
250ml double cream
1 1/4 tablespoons ground nutmeg, or to taste
1 teaspoon of cumin
1 teaspoon ground black pepper
salt to taste
chilli flakes (optional) to taste
Preheat oven to 220 ºC / Gas 7.
Place pumpkin, carrots and onions in a baking dish or roasting tin. Drizzle with vegetable oil.
Bake in preheated oven for 40 minutes, until soft but not blackened.
In a large saucepan over medium heat, bring stock to the boil.
Cook potato in stock until soft, about 20 minutes. After 10 minutes add the celery.
Combine potato and stock with roasted vegetables and puree with a hand blender or food
processor until smooth. Return to pan over low heat and stir in cream, nutmeg, cumin, pepper and salt. Heat gently and serve.