Halloween party food must be quick and comforting, and a thick, sustaining soup is almost essential. It can be served in a large, scooped-out pumpkin, and ladled into mugs, so it seems appropriate to use the pumpkin flesh as its basis.
1. Put the chopped onions and pumpkin flesh on a large non-stick roasting tin and mix in the olive oil.
2. Spread the vegetables evenly over the base of the tin. Scatter the salt over and season with black pepper and nutmeg, and the sliced chilli if you are including it.
3. Roast, in a hot oven, 200C/400F/Gas Mark 6, for 20 minutes.
4. Then shuffle the contents of the roasting tin, spread evenly once more and continue the roasting for a further 20-25 minutes.
5. Scrape the roasted pumpkin and onions into a large saucepan and add the garlic and the stock. Bring the liquid to a simmer, and cook gently for five minutes.
6. Cool, liquidise till smooth, and reheat the soup in a clean pan. Taste, and add more salt if you think it is needed.
7. Just before serving, stir the finely chopped parsley and snipped chives through the soup. Serve in mugs.
Top Tip: Whole pumpkins can be stored at room temperature for one month or refrigerated for up to three months
