My boys are not huge soup fans. So although they did attempt to try the sweet pumpkin soup I made in little cups, it was definitely not a hit.
I love the taste of pumpkin and coconut together and I'd love them to share this enjoyment, especially at this time of year. It's good for them to know that a pumpkin isn't just to decorate and leave by the front door!
Like most children (and grown ups) they adore chips!
So here is our Halloween version. Pumpkin fries with caramelised coconut sprinkles, served best in paper!
- Half a large pumpkin makes 4 small servings
- Dark Musovado sugar
- Desiccated coconut
The ingredients aren't in exact quantities as I ground a handful of the sugar and coconut together in the pestle and mortar and then simply rubbed the pumpkin chips in the mix before I lay them on a baking tray.
Heat your oven to 180 degrees/Gas Mark 4. Prepare your pumpkin by deseeding the flesh and cut the pumpkin into more manageable pieces. Peel your pumpkin skin off and chop your chunks of flesh into chip shape batons approximately the width and length of your index finger.
Rub in the ground coconut and sugar mix and rub generously. Place on a baking tray and cook for 40 minutes until they are golden and have crispy edges. You can add a drizzle of olive oil if you'd like, but the sugar gives a great sticky texture.
No pre cooking involved and absolutely delicious!
A hit with everyone in this family! You could make a more grown up batch by added some flaked chilli.