With Hallowe’en just round the corner, pumpkins are in splendid abundance in such beautiful shapes, sizes and colours. Check out your local independent grocer for the best choice.
If’ you’re carving a pumpkin for Hallowe’en, you’ll probably be wondering what to with the flesh you’re left with. My favourite recipe has to be pumpkin soup. Pumpkin will take a lot of flavouring. If you love chilli heat, you’re in for a treat. I add a chilli and a teaspoon of cumin to the recipe from Dairy Book of Home Cookery*. It’s perfect for vegetarians and those avoiding wheat.
Serves 4 / Preparation 10 mins / Cooking 40 mins / Per portion 164 kcals, 9g fat (5.2g saturated)
25g (1oz) butter
1 onion, peeled and chopped
1 carrot, peeled and chopped
350g (12oz) pumpkin, peeled and roughly chopped
750ml (1 1/4 pints) milk
1 small red chilli
1 tsp ground cumin
Salt and freshly ground black pepper
150g (5oz) natural yogurt to serve (optional)
Toasted dried pumpkin seeds to garnish (optional)
- Melt butter and gently fry onion and carrot for 5 mins, until softened.
- Add pumpkin, milk and season to taste then bring gently to boil.
- Cover and simmer gently for 30 minutes (or if you have a pressure cooker, cook for 10 minutes when it has come to pressure)
- Liquidise then serve swirled with yogurt and garnish with pumpkin seeds.
* The Dairy Book of Home Cookery was originally published by the Milk Marketing Board in 1968. This was followed by a metricated version in 1978 and another updated version in 1992. Each edition sold over 1 million copies. There’s a new edition for 2012.