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Friday, 31 October 2014

There's more to pumpkins than pumpkin pie...



Well as promised here's mine and my mum's combined creation  for spiced pumpkin soup. It's not spiced as in hot, hot fiery! But more a subtle warming hint and adds to the lovely flavour of the pumpkin. We've also added a can of chopped tomatoes and a couple of potatoes...to make it interesting. 

Hope you dare to have a go at it, and Happy Halloween! 

(Do you like my carved pumpkin?)

Ingredients (serves 4 greedy people):


450g peeled and seeded pumpkin (about 1 small pumpkin)
25g margarine or butter
1 cm cube peeled and finely sliced ginger
1 clove garlic, peeled and finely sliced
200g peeled and chopped potato (small pieces)
1 vegetable stock cube
400g can of chopped tomatoes 
½ teaspoon mixed spiced
a sprinkle of nutmeg
1 heaped tablespoon of crème fraîche plus extra for garnish
handful of chopped oregano 
salt and pepper

Method


Dice the pumpkin into small pieces. Melt the margarine/butter in a large pan, add the pumpkin, garlic and ginger  and cook gently for 5 minutes. Next add the chopped potato and cook for a few minutes, then add the tomatoes, make up the stock by adding 1 pint of water to the stock cube, then add to the pan, season with salt and pepper, Bring to the boil and then simmer gently for about 1 hour until the pumpkin and potato is soft. 

Remove from the heat, then add the mixed spice and nutmeg to the pan along with the crème fraîche, liquidize with a stick hand blender or blitz in a food processor. Check for seasoning and then ladle into bowls, sprinkle over a little chopped oregano and swirl on more crème fraîche to serve.



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