Halloween, a time of zombies, frightening monsters and evil witches! The time of year when the streets are overrun with odd creatures, big and small, hunting for treats! Even though trick-or-treating isn’t really a big thing in Belgium or Germany, it’s a great excuse to cook up something terrible… terribly good that is :-).
And what better way to celebrate Halloween than with pumpkins? Let’s whip up a bowl of eerie, steamy soup and some spoons made from witches’ fingers! Watch out, though, this recipe isn’t for the squeamish!
Scary pumpkin soup with witches’ fingers
The scary pumpkin soup
Peel the pumpkin and remove the seeds. Cut up the flesh into smaller chunks.
Peel the onion and cut into halves and then into crescents.
Add the onion with the pumpkin to a cooking pot with the bouillon cube and about 600 ml of water.
Boil over a high heat for about 15 minutes.
After 15 minutes, check to see if the pumpkin’s softened up. If so, take the cooking pot off the fire and blend its contents with an immersion blender into a smooth soup. You can’t overdo it. The monger you blend, the smoother the soup’ll be.
Serve it in a deep plate or in a bowl.
Use the back of a spoon to draw a scary face in the soup. Use soy sauce to fill up the drawing. Don’t overdo it with the soy sauce, it’s taste is pretty strong.
The witches’ fingers
Preheat the oven to 200°C.
Break the egg into a cup, add a pinch of salt and whisk with a fork.
Roll open the puff pastry dough and give the baking paper a tug, so the dough is spread out evenly.
Cut out strips of about 2 cm by 20 cm. Try to end them in a point. Cut out as many fingers as you can eat.
Spread them out on the baking tray. Leave enough space in between.
Press an almond onto each fingertip. They make great nails.
Now brush some egg over the fingers using the brush (or your own fingers).
Sprinkle with some herbes de Provence or Parmesan cheese shavings.
Bake them for about 15 minutes.
You can make the fingers while the soup boils, but you can make them even days ahead. They’ll keep for several days, but they taste best straight out of the oven (after cooling a bit)!
*To be able to draw the scary face in the soup, it’ll need to be thick. If you like it less solid, add some extra water or use less pumpkin.
** A full roll of puff pastry dough will be too much for a single’s finger-eating-appetite, so use the left over dough to make some homemade pastries! If you can only find round pieces of pastry dough, cut it into squares first. The left overs make great witches’ fingers!
Tip: If you want the scary face to last, use a shallow plate or bowl. Even though the soup’s pretty thick, the soy sauce sinks to the bottom pretty quickly.
Tip: Pumpkin is incredibly versatile! Check out the pumpkin special to get inspired!
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Caroline loved the soup: incredibly good! She was afraid it would be a bit bland, but it turned out perfect! Caroline and her friend didn’t even take the time to take a picture!
The same goes for Stiene. She made the soup for a couple of friends and they unanimously loved it! Especially the fingers… Stiene says they’re really easy to make and something special to the recipe.
Christel did take a picture of three scary bowls! She made the soup with her two kids and they had a blast with the finger’s and the scary faces. Christel doubled the recipe and the soup was a lot less thick (because less water evaporates in comparison) so the faces were hard to draw. Nevertheless, Christel says she only heard mmm’s and aahhh’s at the dinner table. 🙂
Vittoria made a scary version as well! She thinks the soy sauce is essential to balance out the pumpkin’s sweetness. Tip: And she fashioned the fingers out of bread crusts as an alternative to puff pastry.
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of email@example.com!
Have fun cooking and… bon appétit! 🙂