Monday, 14 October 2013

Pumpkin Passion

It's been a while I know, a long while...... I'm still not really sure about blogging, I know it's hard work and I'm not sure I have the time to really dedicate to blogging but I do know I've missed cooking and I've missed writing about food. I was talking to my man (there's a change in my life already) last night, almost wistfully, about this blog and what I wanted it to be. He read some of my old posts and told me that I have a voice and I should use it. So this post is a bit for him but mainly for me, in the hope that this little old blog of mine comes back to life......

Pumpkin fever is the only way to describe my blog list, twitter, Instagram etc etc I think the Americans are a lot more into the whole pumpkin thing, it seems to be everywhere over there. Here in Blighty it is not so crazy, but Autumn (Fall) is my favourite season and I love that pumpkins are readily available in the produce aisle.

Today I was tired and cold and feeling not that great so I decided the best thing to do with the pumpkin that has been sitting in my kitchen for the last couple of weeks would be to make a soothing soup with a bit of a kick to help sweat out the cold I think may be coming.....

Spicy Pumpkin Soup


1 small pumpkin
1 red pepper
1 yellow pepper
1 1/2 red onion, diced
5 cloves of garlic
Some red chillies (I used the jarred ones as I wanted a subtle flavour rather then lots of spice)
Sprinkle of cumin
Sprinkle of Paprika
Approx 1 pint of vegetable stock (I used a low salt version)
Couple of bay leaves
Greek yogurt and chrizo for garnishing


Cut your pumpkin in half and scoop out the seeds - DON'T waste these, I'll be posting a recipe for these tomorrow! cut in to chunks and add to roasting tin with the peppers, cut in to chunks as well, and the garlic cloves (don't worry about peeling them). Slosh a bit of olive oil in the pan and mix so all coated. Roast in oven for about 45mins, turning occasionally, until the pumpkin is soft.

In a separate pan slowly cook of the onions in olive oil until soft. Stir in about a teaspoon of the red chillies and the paprika and cumin. Place in blender and then add the roasted pumpkin, peppers and squeeze the roasted garlic in if you wish. add some stock and blend, adding stock bit by bit until you get the consistency you wish - I like mine quite thick. Add soup back in the pan and gently simmer with the bay leaves - ad more stock if you wish.

I served this with some cubes of chrizo I fried of in a pan and a spoonful of Greek yogurt - perfect!

This makes about 4 servings - some for lunch tomorrow and some for the freezer!

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