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Lets Get Cooking - Halloween Recipe


Hubble bubble boil and trouble.... It's time to create a delight in the kitchen, you won't be disappointed, we promise!

This Halloween we'll be celebrating a little differently, so why not get creative and make this simple soup that packs in lots of flavour! 

Serves 4

  • ½ of a red chilli, chopped
  • 1kg pumpkin, skinned & diced
  • 1 red onion, sliced
  • 2 cloves garlic, crushed
  • 4cm piece of ginger, grated
  • 1 pack of Tilda Firecracker rice
  • Olive oil
  • 1l vegetable stock
  • Salt
  • Pepper


  1. First off set the oven to 200 degrees and allow to pre-heat.
  2. Skin and dice the pumpkin into approx. 3cm chunks, place onto a baking tray and lightly cover in oil. Add salt and pepper to season, place in the oven for 30-40 minutes until just colouring.
  3. On the hob heat a little oil and add onion, ginger, garlic and chilli and cook on a low heat for 5 mins or until onions are soft.
  4. Add the stock and roasted pumpkin, bringing to the boil. Once bubbling through, remove from the heat and blitz with a hand blender - you can blitz thoroughly for a super smooth soup or less so for a chunky soup (our preferred option).
  5. Meanwhile heat the rice in the microwave for 2 mins, add to the pan once soup has been blitzed and stir through.
  6. Serve with crusty bread or alone… Delicious either way!

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