Pumpkin soup

Monday and I was already messing with my meal plan! Normally I love a chunky mixed veg stoup but analysing the remains if my veg box and all I could see was gourd! Butternut squash, an unite tidied refugee from the veg patch, a dense looking green pumpkin and an orange number fit for a fair tale carriage.

To avoid the bland I normally chop and sweat onions and root veg, but running short of time I had to simplify. A few quick chops later and they were all ready to have their flavour bolstered by a thorough roasting!





Into the oven with a few onions scattered on top at around 175' for around 45 mins and they come out packing a punch!





In a large pan I added some cumin seeds then plenty of freshly grated ginger and a little paprika (I could have added chili flakes but keeping mild is a.tad more child friendly). After a few mins I could scoop in the pumpkin flesh, add a can of coconut milk, some stock and salt and pepper and then it is ready to be blitzed with the stick blender.

I am never precise with measurements, but about a cm ginger and 1/4 teaspoon of cumin per cup of pumpkin gives you a good idea. I add as much stock as necessary to make the soup a nice creamy consistency (single cream not whipped cream that is).





Serve with little crime fraiche / goats cheese and chilli sauce and it is delicious!




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