Halloween Dinner Menu – 1st Course

Serves 4

• 900 g Pumpkin, peeled and deseeded
• 50 ml olive oil
• 1 pc Baguette
• 80 g unsalted butter
• 120 g white onion, chopped
• 40 g celery chopped
• 40 g carrots, peeled and chopped
• 30 g garlic cloves, peeled and chopped
• salt and pepper
• 1 tsp chopped oregano, fresh or dried
• 1/2 tsp  chili flakes
• 1 L Chicken Stock
• 80 ml cream

1. Preheat oven to 350F
2. Spread olive oil on baking tray
3. Place pumpkin and tray, coat evenly with olive oil
4. Season with salt and pepper
5. Slice Baguette diagonally into serving slices. Rub each side with a sliced fresh garlic.
6. Place pumpkin and garlic bread in oven. Let bread toast for 10 minutes. Cook pumpkin for about 25-30 minutes, until edges are golden
7. Remove from oven. Let cool.
8. In a stock pot, melt butter.
9. Add chopped onion, celery, carrots and garlic. Stir until onions are tender and translucent.
10. Add chopped pumpkin
11. Pour in Stock. Bring to boil, then lower heat to a simmer
12. Let simmer for 15 minutes
13. Remove from heat and let cool for 10 minutes
14. Pass soup through a blender. Strain through a chinois or strainer into another stock pot
15. Return to stove and bring to boil. Lower heat to simmer.
16. Sprinkle oregano and chili flakes
17. Season with salt and pepper
18. Stir in cream.
19. Place a garlic bread slice in soup plate
20. ladle soup over bread
21. Garnish with a sprinkle of oregano