20 October 2014

Pumpkin Soup.

500g or 1 medium sized pumpkin
2 small white onions
2tbsp coconut cream
organic butter
pepper & salt

Every year I go a bit mad and buy about eleven pumpkins and gourds. I don't mean it to be that many, but every time I see another one in a market or store that I like, I end up bringing it home, so obviously I need a few recipes to help use up the pumpkins once I am finished with them. I always make plenty of pumpkin pie and baked chunks of pumpkin with seasoning to add to salads. Pumpkin soup is another favourite - this is a new version I came up with, slightly different from before and has similar spices to pumpkin pie.

One medium sized pumpkin, de-seeded, peeled and chopped makes around 500g of pumpkin. Boil until softened, drain the water into a measuring jug. Whilst it is cooking, chop and fry the onions in a knob of butter. Once the onions have softened, place them in a food processor with the pumpkin, two knobs of butter, a pinch of nutmeg, a pinch of cinnamon and 200ml of the pumpkin water, (more if you prefer a thinner consistency.) Blend until smooth and creamy and season to taste.

Serves 2-3