Saturday, 27 October 2012

Pumpkin & Potato Soup

Here is a recipe to help use up your pumpkin this Halloween.
900g pumpkin flesh cubed
1 tbsp oil
1 large onion, finely chopped
1 large potato, peeled and cubed
1 garlic clove
1 level tsp mild curry powder
Salt and pepper to taste
700ml vegetable bouillon
142ml tub double cream
Steam the pumpkin for about 8 minutes, until nearly tender. –Put the oil in a frying pan, heat and cook the onion till golden, adding the garlic part way through. –Add the curry powder, pumpkin and potato, stock and seasoning and simmer till the potato is cooked. –Add the cream and bring back to a gentle boil, then blend till smooth (to get a really smooth consistency push through a sieve). –Serve with crusty bread, and why not try it in the pumpkin like the idea below.

Even in 1812, as can be seen from ‘The Professed Cook’ (above) pumpkins were being 'scarified', and it is interesting to see how the tradition of stretches back so far. The recipe included is a little bland, so the one above is a much better alternative, but it can still be served in the pumpkin. It is not too hard scraping out the pumpkin flesh without halving the pumpkin.

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