My favourite is the Kent, probably because I grew up on it, our meals as kids were meat (generally chops), with potato, pumpkin & peas. Because both of my parents worked, I was the vegie prepper, and I loved it, I still love chopping/prepping food for cooking. I would battle with the biggest knife we had (yes not the safest thing to do as a 10 year old on her own with younger sister), and would carve pieces from the whole Kent pumpkin.
On Sunday morning we were up and at it doing some household chores, I was washing clothes, Mr Mel washing cars, Mr Mel called out what do you wanna do for dinner. I couldn't be bothered getting dressed more than I was, to go out, so searched through the kitchen. Sitting in the fridge was 1/2 a Kent pumpkin, and in the freezer some left over home made sweet potato chips, and some sourdough rolls from a few weeks back. So I thought pumpkin soup, this was at around 11am, by 12pm we were sitting down having a delicious lunch, sooooo easy.
My recipe is:
- 1/2 peeled and chopped Kent pumpkin (about 3cm cubes)
- 1 sweet potato, peeled & chopped as per pumpkin
- 1 onion, chopped
- 1 crushed garlic clove
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard seeds
- 1 tablespoon ricebran or grapeseed oil
- 1 litre vegetable stock
- in a large saucepan, sweat onion, with garlic, mustard seeds & curry powder in grapeseed or rice bran oil, just till really starts to smell yummy, no colour
I put my faith in the pumpkin and am pleased to report that my pumpkin soup has become a favourite of Mr Mel's, I've even got him eating pumpkin risotto, enjoying caramelised roast pumpkin, and sharing a pumpkin & goats cheese salad with me when we head out for dinner.
Conversion complete :-)
I've also made a lovely pumpkin soup grating then sweating the pumpkin, but this ones alot quicker.
Till next time,