no waste!
Halloween is just around the corner and it would be silly to waste your pumpkin! This involves using the whole pumpkin and makes a warming soup ideal for winter hangovers.
Serves 6
1 medium pumpkin
2 tablespoon soft butter
1 medium onion finely sliced
50g long grain rice
900ml chicken stock
Method
Cut a lid from the stalk end of the pumpkin. Remove the seeds and fibers with your hands, pretty messy but worth it.
Rub the inside walls with butter, then sprinkle with salt and pepper. Put the sliced onion in the pumpkin with the uncooked rice.
Put the pumpkin in a baking tin or oven proof dish. Bring the stock to the boil and pour into the pumpkin, replace the lid.
Bake for two hours at 190°C/Gas 5
Remove from the oven and serve scraping the flesh from the walls into the soup – delicious!
