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Eat, Drink and Be Scary this Halloween!


Halloween is one of our favourite times of the year here at The Fenny Kitchen, when we decorate the windows with no entry tape, dot skeletons randomly around the restaurant and all our staff really get in the spooky spirit. Pumpkins sum up everything that is fun about Halloween; as well as being extremely tasty to enjoy in a pie or a soup. Our chefs will be dishing up our own Fenny Kitchen Pumpkin Soup on the day along with a hearty Beef Stew to warm and fill up your tummies. As well as these two specials being available in the main restaurant, our Victorian Room will be a hive of activity where you can enjoy a Spooktacular choice of Halloween themed drinks with your family and friends to trick or treat your taste buds.

To get everyone in the Halloween spirit, we are offering a complimentary glass of prosecco to any customer who comes into either the restaurant for a meal or the Victorian Room for drinks; dressed up in a Halloween costume. We can’t wait to see what you all come dressed up as whether it’s a witch, a ghost or a mummy; but please remember to park all brooms at the front door!

We would obviously love to see as many of you as possible throughout the day; but if you can’t make it (or enjoy the soup so much you want to try making it at home); we thought we would share the Pumpkin Soup recipe with you as a special treat:-

Fenny Kitchen Pumpkin Soup

For the Stock

- 1 litre water

- 1 leek

- 2 carrots

- 2 onions

- 1 tsp salt

For the Soup

- 1kg pumpkin

- 150ml double cream

- 2 onions finely chopped

- 2 tbsp olive oil

- 1 tsp salt

- 1 tsp pepper

- 1 tsp cumin

For the Garnish

- 1 tbsp double cream

- Mixed seeds

- Croutons

1. Pre-heat oven to 180’c.

2. Cut pumpkin into wedges, de–seed and place on a baking tray. Drizzle with olive oil, salt and pepper. Roast in the oven for approx. 30 mins until softening.

3. While pumpkin is roasting, put all stock ingredients into a large pot and bring to the boil. Once boiling, reduce heat and simmer for around 30 minutes.

4. Remove pumpkin from oven, allow to cool for 5 minutes so cool enough to touch. Keep any juices that have drained from the pumpkin whilst roasting. With a knife, cut the roasted pumpkin away from the skin and chop into chunks.

5. Using a sieve, drain the stock away from the vegetables in the pot. Keep the stock, discard the vegetables.

6. In the same pan, add a little olive oil, fry the finely chopped onions until softened and slightly colouring, add the chopped pumpkin, mix with onion, then add the vegetable stock. Add any pumpkin juice from the roasting tray. Taste for seasoning, add salt and pepper if needed. Add 1 tsp cumin.

7. Allow to simmer for 20 mins.

8. Taste, add more seasoning if required.

9. Add 150ml double cream then blend soup to make thick and creamy.

10. To make croutons, cut bread into small pieces then drizzle bread with oil, mixed herbs and course ground black pepper, toast in a very hot oven until crispy.

11. Serve soup in a bowl with a drizzle of double cream, mixed seeds and croutons.

We would like to witch all our customers a fang-tastic Halloween!

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