Thursday, 8 November 2012


Well, Halloween may be over, but thanks to my overzealous bargain shopping I still have an awful lot of pumpkin left.  There is only so much Unexpectedly Terrifying Halloween Pumpkin Cake a girl can eat before people start to comment, so this week I diversified and made my all leftover pumpkin into soup. 

This is another very easy recipe, and you can vary the amount of pumpkin in it according to what you have.  A whole peeled 2kg pumpkin would be perfect, but I'd already eaten lots of mine in cake form, so my leftovers were considerably less generous (about half that).  The soup was still delicious though, and it smelled fantastic when cooking.


2 tablespoons olive oil 
4 cloves of garlic, peeled and chopped
2 small onions, peeled and chopped
Peeled and deseeded pumpkin, cut into chunks 
1 tablespoon light soft brown sugar
1 tablespoon mild curry powder or cumin
1.25 litres stock, made with 5 teaspoons Marigold Bouillon powder


1. Heat the oil in a heavy bottomed pan over a medium heat.  Add the onions and garlic and cook gently until soft and turning transparent.
2. Add the peeled pumpkin chunks and reduce the heat.  Cover and cook for approximately 10 minutes.
3. Add the curry powder or cumin, the sugar, and half of the stock.
4. Cook for 40 minutes.
5. Add the rest of the stock and simmer.  When soup is bubbling gently, remove from the heat and blend until smooth.
6. Your pumpkin soup is ready to eat.  Sprinkle with freshly ground black pepper to taste.  It's especially good served with freshly baked Breadline Bread.

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