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Carved and creepy pumpkins will sit on the doorsteps of houses across the county tonight - but don't let spare ones go to waste!
Because the Kent chef behind the best pub food in Britain has put together a recipe to turn them into a scrumptious Halloween treat.
Sam McClurkin, from the award-winning Dog at Wingham, says his creamy and warming soup is perfect for the chillier autumn days and nights.
"This veloute is one of my favourites," he said.
"I've written a recipe to enable everyone to create a soup that is big on character and flavour, as well as warming and velvety."
Sam says a normal farmshop pumpkin will do, but for the best flavour go for a pumpkin called Potimmaron .
What you'll need....
2 potimarron – medium size
4 sprigs of thyme
6 peeled cloves of garlic
200g unsalted, diced butter
50ml good quality olive oil
Maldon sea salt
500ml of vegetable stock
1 litre full fat milk
1 lemon
8 banana shallots
350ml of white wine
How to prepare the dish
1. Pre-heat oven to 180C.
2. Peel the potimarron. Slice in half, remove the seeds and discard. Roughly dice the skinned flesh into small chunks.
3. Pick the leaves off the sprigs of thyme. Discard the stalks. Save the leaves.
4. Place the diced potimarron on a large tray. Go in with the crushed whole garlic cloves, thyme leaves, 180g butter, olive oil and a good pinch of sea salt. Mix very well.
5. Now roast the tray of mixed ingredients until the pumpkin chunks are soft and just starting to brown.
6. Place a large saucepan on medium heat - one that’s ultimately big enough to hold all of the ingredients - and gently melt 20g butter. Do not allow to burn.
7. Peel the banana shallots then finely dice
8. Add shallots to the melted butter and sweat for a good 20 minutes until the onions have become translucent.
9. De-glace the pan with all the white wine and reduce by 90%.
10. Add the roasted potimarron and all of the other ingredients to the pan and stir well. Reduce the pan to a low heat.
11. Add the full-fat milk and vegetable stock, then bring to a simmer. Blend well in a food processor.
12. Strain through a fine sieve. Add lemon juice. Season and taste.
Sam advises that when presenting the dish, use a jug and pour straight into the bowl to prevent it splashing up the sides.
Decorate the top with toasted pine nuts and crispy sage leaves.
"Don’t rush everything - let the soup take its time," he adds.
Send us pictures of your finished efforts to multimedianews@thekmgroup.co.uk or tag us on instagram at #kentonline.
