Halloween is coming up, there’s tons of pumpkins out there in the shops. Annabel Karmel would tell you to roast them. I say soup all the way. Until I had kids I didn’t even know how to make soup. Now I realise its easy if you cut a few corners and use low salt vegetable stock cubes.
- Peel a 1 kg pumpkin (this is about £1.50 worth in the shops). Peeling pumpkins is hard work, best try to get someone else to do that whilst you;
- Chop an onion
- Crush a garlic clove
- Put 1.5 ounces of butter into your saucepan and melt gently use this to fry the onion and garlic until soft.
- Once the pumpkin is peeled, remove all the seeds and chop it into tiny pieces
- Put the pieces of pumpkin into the saucepan and toss them with the butter, garlic and onion until soft for about 5 minutes
- Add to this 1 and a half pints of vegetable stock. I use Kallo low salt organic stock cubes as I’m lazy.
- Add half a teaspoon of ground Ginger. You can also add some lemon juice and some bay leaves if you are feeling extravagant (I don’t often and it doesn’t seem to make a great deal of difference)
- Boil this mixture then turn down and simmer for about 25 minutes until the pumpkin is tender
- Then puree/ blend the mixture
- Add half a pint of milk to the mixture
- Reheat, add salt and pepper as you like.
- Serve with a whirl or dollop of Natural Yogurt and some fresh crusty bread
- This will make enough for four people. It can be divided in two and frozen at the point prior to putting the milk in.