Trick or Treat!
The problem with carving a pumpkin is what to do with the flesh you’ve removed. This year I made a Curried Pumpkin Soup (recipe from The Irish Independent Weekend Supplement, 23 October 2010):
Pre-heat the oven to 190C. Chop up two large carrots, 600g pumpkin flesh, 2 sticks celery and a large sweet potato – place them on a roasting tray, sprinkle with salt and pepper and roast in the oven for 15-20 minutes.
Heat a large saucepan gently with a little oil. Add half a medium onion, a leek, two cloves of garlic and a rounded teaspoon of curry paste and pan fry for six to eight minutes to infuse with flavour.
Next, add the roasted vegetables to the onion and garlic mixture. Pour in 1200ml chicken stock at this stage and allow the mixture to come to the boil. Reduce the heat and simmer for 20 minutes or until all of the vegetables are fully softened. Add 75ml cream, season, and blitz to a smooth puree. Return to the heat and reheat gently. Garnish with a spoon of creme fraiche and some pumpkin seeds.