Posted on October 31st, 2015
With Halloween upon us, many of us around the country will be busying ourselves with carving pumpkins. While it can be satisfying producing what can often be described as a work of art from this vegetable, what isn’t so satisfying is throwing away all that lovely pumpkin flesh. Well rather than disposing of it while you get to work creating your masterpiece, why not use it to create a nutritious meal?
To get you started with ideas, how about a simple pumpkin soup? Warming and healthy, perfect for those chilly nights or after some trick or treating with the kids! If you’re on a self-catering holiday cottage break, this would be a lovely dish to return to after a brisk walk in the country air. Get the kids involved – this not only teaches them to be resourceful rather than wasteful but children love to eat something they have had a hand in preparing. Enjoy…and happy carving!
Follow the recipe below for a lovely Pumpkin soup….
- 1kg/4oz pumpkin
- 40g/1.5oz butter or margarine
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 900ml/1.5 pints vegetable stock
- ½ tsp ground ginger
- 1 tbsp lemon juice
- 1-2 bay leaves
- 300m/1.5 pints milk
- Salt and pepper
Remove the seeds of the pumpkin flesh and cut into small cubes. Melt the butter/margarine in a large saucepan. Add the onion, garlic and fry over a low heat until soft but not coloured. Add the pumpkin and toss with the onion for 2-3 minutes. Add the stock and bring to the boil over a medium heat. Season to taste with salt and pepper and add the ginger, lemon juice and bay leaves. Cover and simmer over a low heat for 20 minutes, until the pumpkin is tender. Discard the bay leaves and blend in a food processor until smooth or press though a strainer. Pour into a saucepan, add the milk and warm gently.