The pumpkin face is of the traditional variety with the obligatory toothy smile. A look round Pinterest offered plenty of advice on what you should do to preserve your pumpkin once it has been carved, they include
- soak in bleach solution 1tbsp to 1 gallon water over night
- rub carved edges with petroleum jelly (vaseline)
- PVA glue spread around the inside
- Special pumpkin preservation spray ( I think this might be USA only)
I found this link really interesting as it does a comparison of the various methods. I have gone for a quick dunk in a bleach solution and a then left it to dry, I actually don't mind that it will start to decay as I think that will add to the ghoulish festival that is Halloween.
I made my soup based on a recipe from Country Living magazine pumpkin and bacon soup as always I didn't stick exactly to the recipe. I used chopped lardons instead of bacon, I used more pumpkin as I mis-read the quantity (oops). I omitted the cream, the sage and the Stilton on cost grounds. Because I had added more pumpkin I also added some extra stock, a bit too much unfortunately so when I blended it I tried to not include too much liquid, however it is not as thick as I would have liked and I am not keen of the texture. The overall flavour is of the bacon and it works well with a thick slice of wholemeal toast, but I do feel that the seasoning is not quite right, probably as a result of me messing about with it, I will try and tweek that.In the interest of clarity Morrisons have no idea that they got a mention here today and 50p was not paid to me.
Have you made any soup recently? I am always interested in new recipes so please share your favourites.