Since I've been spending the last few weeks perfecting my Pumpkin carving skills, with the help of the discount veg isle in Tesco I've had to develop cunning ways to disguise my habit with cooking (or destroying the evidence as I like to think of it...)
Spiced Pumpkin Soup, Serves 4-6:
The flesh of one small pumpkin, roughly chopped
1 onions, finely diced
1 Shallot finely diced
2 cloves garlic, crushed
2 tsp curry powder
2 tsp ground cumin
500ml Veg/Chicken stock
100ml single cream
4 tbsp olive oil
Pumpkin seeds
Heat half the olive oil in a large 'cauldron', add onion, shallot and garlic and cook until soft not coloured. Add the pumpkin and cook until softened and golden. Add curry powder and cumin and stir until all the ingredients are coated.
Add all the stock and bring to the boil, then simmer for 10 mins or until the pumpkin is very soft. Add the cream and return to the boil. Finally blitz the mixture with a hand blender until smooth.
While the soup is cooking, toast some pumpkin seeds in a dry pan – for about 45 seconds stir and toss the seeds ensuring they don’t burn. Serve the soup with a swirl of olive oil and a sprinkling of seeds.
And the best bit about it all – meet Hal, my dinner guest for the evening;
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