从去年开始就对万圣夜主题的食物感到有兴趣，此后看到关于万圣夜主题的食物的照片都会特别关注。其实今年时间比较紧逼，也没打算要准备任何食物。几个星期前刚好在书展时买了套万圣夜主题的食谱书和饼干模回来，价钱真的很超值，才RM5。里面的一些食谱也挺吸引人的，看了后我又技痒，想尝试一下，反正材料和做法也很简单。
食谱书里面其中最吸引我的就是这个万圣夜手指面包与南瓜浓汤。以酥皮和杏仁做成的手指面包握着马克杯，而马克杯里装着南瓜浓汤，再以鲜奶油装饰成蜘蛛网状，看起来有点诡异和恐怖，充满万圣夜的气氛！去年也曾准备
奶油培根南瓜浓汤，不过那个南瓜浓汤的味道比较偏重奶油味，而现在的这个食谱加入了姜茸和豆蔻粉这类香料，让味道更丰富，恐怖造型的手指面包也很好吃， 酥酥脆脆的，也很香芝士味。手指面包的部分蛮容易准备的，父母可以和小朋友们一起动手做，享受一下亲子乐，小朋友们也一定会觉得好玩又好吃，肯定会乐开怀！
万圣夜手指面包与南瓜浓汤
(食谱参考Scooby-Doo! Spooky Snacks，第16页，做一些更改）
材料：
南瓜浓汤：
有机纯椰子油 2汤匙
南瓜 500克（切丁）
红萝卜 100克（切丁）
马铃薯 100克（切丁）
洋葱 1粒 (切丁)
姜茸 1茶匙
蒜头 2瓣（剁碎）
純番茄汁 3汤匙
蔬菜高汤 600毫升或更多
盐和黑胡椒 适量
豆蔻粉 适量
手指面包：
市售酥皮 1片
鸡蛋 1粒（打散）
帕馬森芝士碎 20克，或更多
盐和黑胡椒 适量
辣椒粉 适量
杏仁 适量（切半）
装饰：
鲜奶油 适量
做法：
1. 南瓜浓汤：
在一个锅里烧热椰子油，放入南瓜、洋葱、红萝卜、马铃薯、姜茸和蒜头，煮至微软。加入純番茄汁和高汤，煮至滚。
转至小火，焖煮大约20-30分钟，直到蔬菜变软为止。用食物处理器将蔬菜打至幼滑的泥状。加入少许的盐、黑胡椒和豆蔻粉调味即可。如汤太浓可加入适量的高汤调稀。
2. 手指面包：
把空气炸锅预热至200°C。以蛋液涂抹于酥皮，然后撒上辣椒粉、芝士碎、盐和黑胡椒。把酥皮切半，然后再切成1公分宽的条状。把蛋液涂抹于酥皮条尾端，然后在黏上一个杏仁作为“指甲”。
将椭圆形烤碗倒放在空气炸锅的烤盘上，铺上一张烘焙纸，把酥皮条摆放在烤碗上，形成弯状，烤大约5分钟或至金黄色即可。
3. 上桌：
将汤勺入马克杯中。把鲜奶油放入一个挤袋里，剪一个小洞，然后将鲜奶油在汤上挤成螺旋形。取一牙签从螺旋形中间往外划以形成蜘蛛网形。把马克被放在小碟上，然后将烤好的手指面包摆放在马克杯旁，就像握着杯子般，乘热享用。
份量：4人份
Halloween Bread-Finger Pumpkin Soup
(Recipe adapted from Scooby-Doo! Spooky Snacks, pg. 16, with some adjustments)
Ingredients:
For the soup:
2 tbsp organic extra virgin coconut oil
500 g pumpkin, diced
100g carrot, diced
100 g potatoes, diced
1 onion, diced
1 tsp grated ginger
2 cloves of garlic, chopped
3 tbsp tomato puree
600 ml vegetable stock, or more
Salt and black pepper, to taste
Grated nutmeg, to taste
For the finger:
1 sheet ready-rolled puff pastry
1 egg, beaten
20 g grated Parmesan cheese, or more
Salt and black pepper
Paprika
Some whole almond, cut into half
To garnish:
Whipping cream
Method:
1. For the soup:
Heat the coconut oil in a pot and gently cook the pumpkin, onion, carrot, potato, ginger and garlic until softened. Add the tomato puree and stock and bring to a boil.
Simmer for 20-30 minutes, until soft. Puree finely in a blender until smooth. Season with salt, pepper and nutmeg to taste. Add a little more stock if the soup is too thick.
2. For the fingers:
Preheat air fryer to 200°C. Brush the pastry sheets with beaten egg. Sprinkle with paprika, grated cheese, salt, and pepper. Cut the pastry sheet into half, then cut into 1cm strips. Brush the ends again with egg and stick almonds on for the "fingernails".
Invert an oval ramekin on theair fryer grill pan, then line with baking paper. Place the fingers slightly curved on the ramekin and bake for about 5 minutes or until golden brown.
3. To serve:
Ladle the soup into mugs. Put the whipping cream into a small plastic bag and cut off the corner to make a small hole. Pipe a spiral of whipping cream on top of each mug of soup, then drag a toothpick from middle to the outside in several places to make a cobweb effect. Place the fingers so that they appear to be holding the mugs and serve on small plates.
Serving: 4
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