Did you plant a few pumpkins this year? We did and while it wasn’t a bumper crop we did get a couple of very nice pumpkins. Now what to do with them?
Well, it’s a staple but pumpkin soup is a winner, particularly with our ‘twist’.
1 tbsp olive oil
1 brown onion, chopped
½ large pumpkin chopped up
1 ltre stock (vegie or chicken)
½ teaspoon of Smoke and Curry
½ cup greek yoghurt
Hand full of pumpkin seeds to serve
Heat the oil in a large pot and heat, then add onion till it softens. Add stock and pumpkin. Add extra water if needed. Add Smoke and Curry and simmer until the pumpkin is well cooked.
In the meantime heat a frying pan on the stove and add a hand full of pumpkin seeds to gently heat through. You may even want to sprinkle a little with Smoke and Curry for extra flavour.
Once the pumpkin is cooked, puree in a food processor. Once done you can add yogurt to make it creamy. We tend to do this just before we eat. Serve with a sprinkle of pumpkin seeds on top.
Truly, the Smoke and Curry brings out the sweetness of the pumpkin.
Stay well everyone,