Halloween was only a few days ago, so it's the perfect time to use up the pumpkin you have carved, or buy a reduced one in the supermarket. I've never eaten pumpkin before, only carved a scary face in one, so thought it was the perfect time to try out a recipe using it.
As you might know, I work part time for Thompson and Morgan, and every year they have a record breaking pumpkin competition. I don't have the space for one of those in my garden, but am thinking of saving some seeds to try a few mini ones in the ground next year. Especially after trying this recipe, I KNOW I'd be eating them every week.
You will need:
1 medium sized pumpkin - 750g of the flesh cut into chunks
1 tsp chili powder
1/2 tsp nutmeg
2 garlic cloves, crushed
1 small onion, chopped
small piece of ginger, grated
400ml veggie stock
400ml coconut milk
Start by heating some oil in a large saucepan. Add your onion and stir until soft. Then add your garlic, ginger, chili and nutmeg. Stir for another minute until mixed in well.
Next, add your pumpkin, coconut milk and veggie stock.
You want to bring it to the boil, and then simmer down for 10-15minutes until your pumpkin has softened. Once softened, take off the heat and leave for 5minutes to cool down a little. Whilst it's cooling down, take some of the pumpkin seeds and spread out on a baking tray. Pop them in the oven to toast for a few minutes. I got distracted and mine are a little more toasted than I wanted... Whoops.
Now the mixture has cooled down slightly, you can add to your blender or food processor and break down the large chunks.
It all looks pretty beige and gross to be honest, but TRUST ME, it tastes like autumnal soup heaven.
Serve it up straight away with some fresh corriander and the toasted seeds.
So chuffed with this recipe. Let me know if you give it a try! xo
Looks absolutely delicious! Nice photos :)
ReplyDeleteThank you☺️ It was so tasty - definitely recommend trying it out!
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