We returned from our annual pilgrimage to the Pumpkin Man in Slindon, laden with pumpkins, squash and gourds.

The gourds were decorative, the ‘new kid on the block’ was Heart of Gold squash (I’ll give it a proper introduction in a future post) and the stars of the show were a Golden pumpkin and Crown Prince squash.

The Golden was destined to be carved into a Halloween lantern, whilst the Crown Prince became a scrumptious spicy soup - perfect for a chilly Halloween evening!

Spicy Squash Soup

1 Crown Prince Squash (this can be adapted to any squash or pumpkin)
2 Onions
2 Garlic cloves
1 Dried chili
Chicken/vegetable stock (I used a pint of each for the amount of squash)
Olive oil
Salt & Pepper

Roughly chop the squash, onions and garlic, and gently fry with the chili in the olive oil until they begin to soften.
Add the stock and bring to the boil.
Simmer for 15 min or until the squash is completely soft.
Season with salt and pepper to taste.
Let it cool before blending (if you can wait!)
Blitz in a blender until smooth and creamy.

I tend to be a little heavy handed with the chili, so I served the soup with a dollop of cooling Greek yogurt.

I added the scooped Golden pumpkin flesh, so as not to waste it and I have saved the seeds from the pumpkin and squash (some for planting next year) for a soon-to-be-posted experiment into roasting my own pumpkin seeds - watch this space!

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