What do you do with 8 pumpkins?
I came home to these on our front veranda the other day. After recalling my neighbour saying they had 60 pumpkins in their patch, I knew straight away where they had magically appeared from. I've been browsing my books for recipes using this yummy vegetable, but my books only refer to meals that use small quantities. I do often make pumpkin soup (recipe to follow), which I can freeze, but I would love to try something new!
1/2 pumpkin (chopped into small chunks)
1 leek finely sliced (optional)
2 cups chicken stock
1 knob of butter
1 tsp curry powder (optional)
Place pumpkin, leek, curry powder and knob of butter into a medium pan. Saute for a few minutes. Add the stock and heat until simmering. Allow to simmer until the pumpkin is soft. Remove from heat and puree with a stick mixer until smooth. Add a good dollop of cream if you like, mix and ladle into soup bowls. Serve with crusty bread.
Thanks for visiting,