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A silky orange pumpkin soup topped with creamy swirls and crisp little olive-eyed ghosts.
Ingredients
2 pitted black olives, cut into tiny pieces
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Method
1
Cut ghost shapes from the bread slices with a ghost-shaped cutter.
2
Press two tiny olive pieces onto each bread ghost to make eyes.
3
Preheat the oven to 200°C (400°F).
4
Heat the olive oil in a large pot over medium heat.
5
Add the onion and carrot.
6
Cook until softened, about 5 minutes.
7
Add the garlic.
8
Cook for 30 seconds.
9
Add the pumpkin cubes.
10
Pour in the vegetable stock.
11
Bring the soup to a boil.
12
Reduce the heat and simmer until the pumpkin is tender, about 20 minutes.
13
Arrange the bread ghosts on a baking sheet.
14
Bake until crisp and lightly golden, about 5 minutes.
15
Blend the soup until smooth.
16
Stir in the heavy cream.
17
Season with salt, pepper, and nutmeg.
18
Ladle the soup into bowls.
19
Swirl a little extra cream over each bowl.
20
Serve each bowl with a ghost-shaped toast.
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