Let's not go into the ins and outs of the past few months, but the long and short of it is that I have ended up with eight cans of pumpkin. I've made sort-of cereal bars with pumpkin before but let's be honest, there is so much more to pumpkin than sort-of cereal bars. I tried out a few recipes (and there are still a few more on the cards as I'm only 5 cans down... such as chocolate pumpkin gingerbread!) but the one which is my favourite and which is standing up to repeated makings is the soup... And as I'm such a giving person, here it is.
Pumpkin, Carrot & Ginger Soup
2 onions, roughly chopped
4 cloves of garlic, minced
2-3 tsps crushed ginger
In giant pan, sauté.
3kg carrots, roughly chopped
If you don't want to commit brutal ear murder, you may wish to not make the same mistake I did, and instead avoid chopping all those carrots on a glass board. Stick 'em in and cover with approximately...
|Yup, that's some fancy Kenco nuzzling some Night Nurse. I have a very small kitchen.|
3 litres vegetable stock
Boil until tender.
15oz can of pumpkin
Add. Stir. Pull off the heat and bleeeeeeeeend. I do so love my immersion blender.
Sage, parsley, chives and pepper
(sh!t load. I may have over-peppered mine. If that's even possible.)
And stir. And eat as much as humanly possible. This serves about 12 if you run to normal sized portions, but I tend to run towards 6-8 portions myself. It freezes really well too.
After something of a lull, I'm getting back in to cooking. I started cutting out the dairy and it really rekindled my interest and I've been trying out a lot of new recipes. It's certainly a lot cheaper cooking big pots of stuff, and a hell of a lot healthier! Back on the writing too, and started drawing. Finally, stuff's getting back to normal:)