Witches Pumpkin Cauldron
What you'll need:
1 tbsp olive oil
onion, finely chopped
1 garlic clove, crushed
650g frozen petits pois
750ml vegetable stock
75g diced chorizo
1 tbsp butter, optional
To serve:
1 small pumpkin, hollowed out and de-seeded
Method:
Heat the oil in a saucepan. Add the onion and gently cook over a medium heat for 5-6 mins until softened but not coloured. Add the garlic and cook for a further min. Stir in three-quarters of the petit pois, then pour in the stock. Bring to the boil and simmer for 10-12 mins. Meanwhile, fry your chorizo until crisp
Allow to cool for a few mins, then carefully transfer to a food processor and whizz until smooth. You might need to do this in two batches, depending on the size of your processor.
Return the soup to the pan and add the remaining petit pois. Bring to the boil and simmer for 2 mins or until the whole peas are tender. Season to taste, then stir in the butter, if using. Scatter the chorizo pieces over the bowls/mugs/pumpkin bowl.
To serve:
Carve out a small pumpkin ensuring there are no seeds left/flesh inside and serve your soup in the pumpkin to make it extra ghoulish!