When we went on holiday 3 weeks ago, I left a courgette plant in flower ... when we came home at the weekend the courgette turned out to be a pumpkin, and it had romped away across the garden. There are 7 good sized fruits on it, so today for tea we're having Curried Pumpkin Soup:
To one onion, chopped and softened in oil, add 2 cloves of crushed garlic and cook gently for 1-2 mins. Stir in 1 teaspoon coriander powder and 1/2 teaspoon cumin and add the flesh of a small pumpkin (peeled, seeded and diced). Stir to coat the pumpkin in the spices, put a lid on the pan and leave on a low heat until the pumpkin is soft ... about 15 minutes. Then add 750ml stock (or water and a stock cube), simmer for a further 10 mins, remove from the heat, liquidise and stir in 150ml double cream. Top with chopped chives and serve with crusty wholemeal bread.
To one onion, chopped and softened in oil, add 2 cloves of crushed garlic and cook gently for 1-2 mins. Stir in 1 teaspoon coriander powder and 1/2 teaspoon cumin and add the flesh of a small pumpkin (peeled, seeded and diced). Stir to coat the pumpkin in the spices, put a lid on the pan and leave on a low heat until the pumpkin is soft ... about 15 minutes. Then add 750ml stock (or water and a stock cube), simmer for a further 10 mins, remove from the heat, liquidise and stir in 150ml double cream. Top with chopped chives and serve with crusty wholemeal bread.
No comments:
Post a Comment