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Pumpkin surprise soup is a great addition to any winter party. When people see the uncarved pumpkin sitting on the table it might raise eyebrows, but when you open the lid to reveal the surprise soup all will will be impressed.
1 large pumpkin
1 medium pumpkin
2 red peppers
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, crushed
100g celery, chopped
2 small red chillies,
1 litre vegetable or chicken stock
Large bunch of fresh coriander, chopped
2 tablespoons of crème fraiche
Divide the medium pumpkin into 4 quarters and remove the seeds and place onto a baking tray.
Divide the red peppers and chillies in half and remove the seeds, finely chop the chillies and set aside.
Chop up the red peppers and place them with the pumpkin onto the baking tray.
Preheat the oven at 200°C.
Drizzle the pumpkin and peppers with a little olive oil and place roast for about 40 minutes.
Remove from the oven. Scrape the flesh from the skin of the pumpkin and place to one side along with the roasted pepper.
Heat a large saucepan on the hob and add olive oil, add the chopped onion, crushed garlic, celery and red chilies. Cook for a few minutes until the onions and celery are soft.
Add the pumpkin and red peppers, the stock and finally the chopped coriander. Bring to the boil, reduce the heat and allow to simmer for 15 minutes.
Season with salt and black pepper and then process the soup in a blender to make it smooth.
With the Large pumpkin, cut the top rim off the top and scoop out the the flesh and seeds as this is going to be used as your serving bowl. Put the flesh into a freezer for future use and discard of the seeds.
Serve with a spoonful of crème fraiche over the top sprinkled with a little paprika.
Please don’t forget that if you decide to make any of these horrifying recipes or any of your own whilst staying at one of our parks please send your photos to email@example.com with the subject line – Halloween Treats. We would love to see and share your masterpieces!