A flavourful pumpkin soup that makes for the perfect Halloween Party starter. Get the kiddies involved by letting them help you make the cobweb design. After all it is Halloween. 

Serves 8

Cooking time: 50 mins 

What You’ll Need: 

• 2 onions, peeled & sliced
• 1 x 2kg whole pumpkin, peeled, deseeded & cut into small wedges (about 1.8kg peeled weight)
• 3 garlic cloves, peeled & finely chopped
• 1 tablespoon light soft brown sugar
• 1 tablespoon pumpkin seeds by Sainsbury’s, to serve
• 4 teaspoons crème fraîche by Sainsbury’s, to serve

What To Do: 

• Heat the oil in a large pan over a medium heat. Add the onions and cook until soft.

• Add the pumpkin and garlic. Reduce the heat and cook, covered, for 10-12 minutes. Stir in the curry powder, half of the stock and the sugar. Cook for a further 35-40 minutes.

• Add the remaining stock and bring to a simmer. Take off the heat and use a hand blender to blend until smooth. Ladle into mugs and sprinkle over the pumpkin seeds or swirl over the cream to serve. To freeze, let cool completely then transfer to a lidded, freezer-proof container. Freezes well for up to 3 months.

Recipe from www.sainsburys.co.uk 

If you need some baby/toddler Halloween costume ideas have a look at our roundup here.