You simply can’t get away from them at this time of year - pumpkins are everywhere. As a decoration, craft project and simply on display at the greengrocer and in the supermarket. Once you’ve got your garden ready for autumn you’re probably ready for some spicy pumpkin soup. Quick to make, packed with veggies, totally healthy. You can use the seeds to grow new pumpkins, which will give you quick-growing plants.
Spicy pumpkin soup
Serves 4
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1 pumpkin
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3 tbsp oil
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1 onion, finely chopped
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2 cloves of garlic, crushed
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1 chilli pepper, cleaned and very finely chopped
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800 ml bouillon (stockpot or cube)
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Curry powder or ground coriander
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Stick blender
Start cooking!
Cut the pumpkin into quarters, remove the seeds and the stringy insides and set aside. Peel the segments and cut the flesh into pieces. Brown the onion, garlic and chilli pepper in the oil in a large pan. Add the pumpkin chunks and fry for a couple of minutes. Add the bouillon and leave to simmer for fifteen minutes. Season with curry powder and coriander, puree using the stick blender. Delicious with toasted desem bread and cream cheese.
Try this - Add extra colour and flavour to this recipe with some edible pansies*. Not only irresistibly tasty, this soup is also a feast for the eyes!
*Note: Only use flowers specially grown for consumption as flowers from your florist may not always be suitable.
