Spicy Pumpkin Soup

I always struggle to use up the bits and bobs of pumpkin that are leftover from carving. Doesn't everyone just scoop out the seeds and gunk and leave most of the flesh inside, or is that just me? Anyway, this year, I had a few pieces that I refused to throw away, so topped them up with other things to make soup. It was sooo easy.

Fry off the leftover bits of pumpkin along with a peeled and cubed sweet potato, a few stalks of chopped celery and a red onion. That's it. Once beginning to soften, add a stock of your preference and simmer until cooked through. Blitz in a blender and serve to your little monsters. For a spicier kick, throw in some chilli flakes and chilli powder. That's our post rainbows, pre trick or treating tea made then! 

chicken soup - thanks to allens of mayfair

This was the second recipe we made from the meat butchery course the OH went to at Allen's of Mayfair a few weeks ago. One of the bags he returned home with was a bag of bones; chicken bones to be more precise. So, being the ever resourceful one who tries, but doesn't always succeed, not to let anything go to waste, I decided a chicken soup would be a perfect lunch, or starter for supper.

You'll need - a bag of bones, or the carcass of an already roast and eaten chicken! A small potato, onion, leek, double cream, herbs.

First, cover the carcass or bones with water and boil rapidly for about 20 mins. Then, pick all the bit of chicken off the bones and set aside. Return the bones to the pan.

Meanwhile, fry off the onions, leeks and chopped potato, ensuring you season them well, until browned but not cooked through.

After boiling the bones for about 2 hours, strain the liquid and return the stock to the pan with the vegetables. Gently simmer until cooked through, adding a chicken stock cube to add flavour if necessary!

When cooked through, blend the mixture until smooth, then add the chicken pieces and stir in the cream. Taste and season as desired and sprinkle with chopped parsley to serve.