Halloween Pumpkin Soup With Breadstick Broomsticks Food

PUMPKIN SOUP

Steps:

• Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.
• Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
• Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
• Pour 150ml double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve. The soup can now be frozen for up to 2 months.
• To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
• Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.
• Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container.
• Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

BREADSTICK BROOMSTICKS

Steps:

• Preheat oven to 375°F.
• Unroll dough and divide along perforations.
• For each broomstick, shape breadstick into 8 X 1-1/2-inch strip; twist one end for handle. Cut 5 or 6 slits (2 inches long) into opposite end; separate dough at slits for bristles of broom.
• Brush egg over dough.
• Sprinkle parmesan cheese over the bristles. If using garlic powder sprinkle over the parmesan cheese.
• Place about 2 inches apart on ungreased baking sheets.
• Bake 15 minutes or until golden brown.

HALLOWEEN PUMPKIN SOUP WITH BREADSTICK BROOMSTICKS

Steps:

• Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
• Add the pumpkin and sweet potato and cook for a couple of mins, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
• Meanwhile, preheat the oven to 400°F Cut the breadstick dough in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until golden.
• Stir the milk into the soup, whiz everything together in blender or processor in batches until smooth.
• Return to the pan and gently warm through. Pour into bowls and finish with a swirl of cream.