Planning on trick or treating this weekend? When it comes to dishing out the sweets, Britain is remarkably stingy. Why not spare yourself the humiliating doorbell ringing (those plastic fangs make you dribble anyway) and treat yourself to some homemade pumpkin soup instead? Tom Collins, head chef at Bistrotheque, has created a recipe for DailyCandy that’s delicious, cheap and scarily easy to make. Halloween Soup (serves six) Ingredients: 1 kg fresh pumpkin, peeled, seeded and cut into small pieces 8 cloves garlic, peeled 1 large carrot, peeled and cut into small pieces 1 fresh white baguette: half plain bread chunks with crust removed, half sliced into discs 250 g Gruyère, thinly sliced A few sprigs of parsley, chopped Salt and ground black pepper Method: - Bring 900 ml of water to the boil. - Add chopped pumpkin and carrot, one tablespoon of salt and the peeled garlic; simmer for 30 minutes or until ingredients are puree-soft. - Fold in crustless bread chunks and simmer for four minutes. - Remove from heat, liquidize in a blender or pass through a sieve and pour into large round bowls. - Add chopped parsley and season with salt and pepper. - Toast baguette discs, drizzle with olive oil and cover with slices of Gruyère. - Melt under grill for a few seconds; float three on each portion of soup. - Serve immediately. It’ll keep you warmer than any trick or treating expedition. And that garlic should keep the vampires at bay. Try more of chef Collins’ dishes at Bistrotheque (020 8983 7900 or www.bistrotheque.com).