Easy Pumpkin Soup

Skulls in Slime (Pears in jelly)

There's ordinary pumpkin soup and then there's this recipe we love. As well as being wonderfully creamy, the addition of maple syrup elevates it into something special that will have kids and adults alike clamouring for more. Serve with lots of crusty bread.

Follow it up with a treat for the kids that takes absolutely no time, yet has the kind of ghoulish appeal that kids will love. Older children might even enjoy making it themselves.

Easy Pumpkin Soup

• 1 large pumpkin, remove seeds and cut in chunks (about 2lbs)
• 1 clove garlic, chopped
• 1 medium pot of single cream
• 1 pt of milk
• 1 tablespoon maple or golden syrup
• ¼ teaspoon nutmeg
• ½ teaspoon cinnamon
• Salt and pepper to taste*

1. Cut the pumpkin into quarters so they are a manageable size to work with. Scoop out the seeds and remove the skin.
2. Chop the flesh into small chunks and steam or cook in boiling water until soft.
3. When the pumpkin is soft, drain the cooking water but reserve it. Put the pumpkin into the blender with the syrup, garlic, nutmeg and cinnamon and blend.
4. Put the mixture back into a saucepan, add milk and most of the cream and simmer. If it is too thick, add some of the reserved cooking water.
5. Add a dollop of cream for garnish and serve in large bowl with warm crusty bread.

Skulls in Slime (pears in green jelly)

Preparation time 30mins
Make the day before the party
Serves 6

• 1 pack of green jelly
• 1 tin of pear halves (6)
• 1 small pack of chocolate chips

1. Make up the jelly following the instructions on the pack and put to one side
2. Place the pear halves flat side down in a low-sided dish big enough to accommodate all of them
3. Use the chocolate chips to create the skulls eyes and mouth
4. Pour the jelly into bowl (take care not to dislodge the chocolate chips) until the skulls are fully covered
5. Transfer to the fridge when cool and leave to set overnight

All our food recipes can be prepared in advance and frozen. They are also suitable for younger children if pureed and can be frozen in Blooming Marvellous Weaning Cubes. Please remember not to refreeze any foods, once defrosted.

*Please note that care should be taken when adding salt to a child's meal - please click here to see the recommended salt limits.

Nuts should not be given to children under the age of 18 months because of choking risk or allergic reaction. As an alternative, use raisins.

send us yours
Do you have a favourite recipe to share with Baby Matters readers? We're looking for simple recipes that can be prepared in 20 minutes or less and have a cooking time of around 30 minutes. If your recipe is published in our next ezine, we'll send you a £20 Blooming Marvellous voucher. Please email your recipes to feedback@bloomingmarvellous.co.uk