Pumpkin Soup: Nom Nom Nom!

There’s one thing on the plot that I await with anticipation.

Pumpkins or squashes of any kind.

We sometimes have the standard orange Halloween ones but not for holding candles.

I hate seeing food as decoration.

But meanwhile we have other kinds. My favourite is the green and white sweet dumpling or as we like to call it, the Celtic pumpkin.

There’s one in here. They make fantastic chips. Or fries. Cut them into pieces like a cut apple. Then we shallow fry them or bake them.

But

Pumpkin soup is another great autumn food.

The house chef has a flexible recipe. It can be hot and spicy or sweet and rich. It makes room for other vegetables that are available too. It is a soup of wonder, of colour and vibrancy. It makes you feel good.

We often war rich thick soup with garlicky green beans. Delicious!

Basic Recipe

2 medium chopped onion

1/2 tsp fresh thyme

1 onion stock cube

3 cloves of crushed garlic

Half a medium pumpkin in pieces

3 large chopped carrots

500ml water

Butter and Virgin Olive oil

Fry the onion and thyme for a few minutes in the onion and olive oil.

Add the pumpkin pieces.

Cook over a gentle heat but watch the onion doesn’t burn.

Add the water and stock cube and the minced garlic.

Bring to boil and simmer gently.

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Options

We then add various of the following:

Chopped fresh coriander

Chopped chillies

Chopped red pepper

Beans for protein

When you’re happy with the balance of flavours and the pumpkin is softening. Use a blitzer to blend the soup.