Pumpkin Soup
Well, I’m told that Sainsbury’s are selling off the pumpkins left over from the Halloween mayhem. Laura is hoping to bring us back a bargain for 10p. I shall cut up the flesh and cook in a little water until soft then use my blender to make a puree. Add a chicken stock cube dissolved in boiling water and season to taste, Pumpkin is very bland so any type of flavouring could be added, even curry powder, but I prefer it as it comes with a shake of black pepper on top and plenty of crusty bread. I have added a potato and a stick of celery before when cooking the pumpkin flesh, it just depends on what I have in the fridge at the time. The Delia Soup Collection advocates roasting the chunks of pumpkin in the oven first. I haven’t tried that yet but may do one day.
Recipe:
I large pumpkin deseeded and peeled
Chop up the flesh, rinse and put into a saucepan with a little water
If preferred add a potato, carrot and chopped celery at this point
Add a little salt
Simmer gently until soft
Drain and mash or blend to make a puree
Dissolve a chicken or vegetable stock cube in boiling water
Gently add the liquid to the blended pumpkin stirring until you have a creamy consistency
Serve hot with a chopped chives or parsley garnish
Sprinkle with black pepper and serve with crusty bread
[amazon_link asins=’0563487305,0563364777,0563488182,0563539070′ template=’ProductCarousel’ store=’citychic-21′ marketplace=’UK’ link_id=’b6f37348-bf01-11e7-9a42-d56b6108dc4d’]