This is made once a year in our house, using the remains of Mr Pumpkinhead above.
- 750g to 1kg pumpkin, seeds and skin removed (and grit and candle wax) and cut into chunks.
- 1 onion, chopped
- 500g sweetcorn, frozen is fine
- 750ml vegetable or chicken stock
- 250ml milk
- oil or butter for frying
Method: sweat the onion and sweetcorn in a heavy based saucepan for 5 minutes. Add the stock and milk, and 300g of the sweetcorn. Simmer very gently for 20 minutes. Meanwhile, fry the rest of the sweetcorn on a hot pan in butter or oil or under a grill until it looks a bit tinged brown. When the soup is done, zap with a blender or stick. Adjust the seasoning, pour into bowls and top with the toasted sweetcorn.