Enamel Soup Plates

enamel soup plates

Enamel soup plates have been traditional camping gear for a long time, but actually make great serving dishes in as well as outside. If you’re planning a Hallowe’en or Bonfire Night feast, the Falcon enamel soup plate set is ideal for tucking in around a campfire.

Hearty pumpkin soup in enamel soup plates

To serve 6:

  • 1 medium sized pumpkin, skin and seeds removed and cut into large chunks
  • 2 onions, chopped
  • 1 tablespoon mild curry powder
  • 400g bacon lardons
  • Salt and pepper
  • 400ml double cream
  • 2 cloves garlic, minced
  • 1 tablespoon sugar

Cook the pumpkin with the onion in a large pan of boiling water for about 20 minutes or until tender. Meanwhile, gently fry the bacon with the garlic and curry powder until it starts to crisp at the edges.

When the pumpkin is cooked, drain and blend until smooth. Add the bacon mixture and cream, stirring well to combine. Reheat and season with salt, pepper and sugar to taste.

Serve in enamel soup plates with some crusty bread.

Chilli Con Carne in enamel soup plates

If pumpkin soup is a bit too predictable for you, try a chilli con carne. It’s so easy to prepare, works equally well around the campfire and is a universal favourite.

To serve 4:

  • 2 onions, chopped
  • 500g minced beef
  • 1 teaspoon each of cumin, chilli powder, paprika and Cayenne pepper
  • ½ teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 x 400g tin red kidney beans, drained
  • 1 x 400g tin chopped tomatoes

Fry the onion with the beef in a large pan on a medium heat until the meat is browned. Stir in the spices, garlic, kidney beans and tomatoes. Bring to the boil then cover and allow to simmer for about 90 minutes. Serve with a baked potato, rice or crusty bread.

Finish the feast with a pumpkin pie and some marshmallows on sticks toasted around the fire!

Pumpkin pie in enamel soup plates

To serve 6:

  • 1 egg
  • 1 tablespoon plain flour
  • 150g caster sugar
  • 375g fresh pumpkin, pureed
  • 350ml evaporated milk
  • ½ teaspoon each ground cinnamon, ginger and salt
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons golden syrup
  • 1 sheet shortcrust pastry

Preheat the oven to 230ºC and line a pie dish with the pastry.

Beat together the pumpkin, sugar, flour, spices, salt, golden syrup and the egg. Stir in the evaporated milk slowly then fill the pie dish with the mixture.

Bake for 10 minutes, then reduce the oven temperature to 170ºC and cook for a further 30 minutes. When the pie is cooked, a skewer inserted into the centre should come out clean.

Finally, for the real Halloween campfire feel serve in enamel soup plates with lashings of whipped cream and ice-cream.

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