I hadn't realised how versatile a pumpkin was until a kind gentleman on our allotment gave us one. Now I had purchased small ones before, just enough to roast for one meal, but this one was 3 times the size I normally buy. This is where Gary Rhodes and Jamie Oliver come in handy - yes, they both live in my kitchen.
Gary provided a really tasty recipe for pumpkin soup, while Jamie came up trumps with Lamb, Bean and Pumpkin Stew. Apparently, the soup freezes really well, so I have made enough for a few meals more, and I have posted the recipe below for those who wish to try it. Pumpkin doesn't really taste of anything, it just adds colour and sweetness.
We are off to Castleton tomorrow for a bit of walking, and guess what - we have meat, potato and pumpkin pasties to take with us. Now there's a surprise !!!!
Pumpkin Soup
Feeds 4 as a starter or 2 as a main course.
1 1/2 pints vegetable stock - made with cubes is fine
1lb pumpkin - diced
1lb potatoe - diced
1 medium onion - choppped
milk
2floz single cream
1 clove garlic - crushed
1/4 tsp cumin powder
half a small chilli - chopped finely
Boil the pumpkin, potato and onion in the vegetable stock until they are really soft. Add the rest of the ingredients except the cream. Leave to cool, add the cream then liquidise until smooth. Re-heat and serve with crusty bread.
Enjoy !!!!!
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