Wednesday, June 22, 2011

Plenty of pumpkins

Our harvest of over 80 Kent pumpkins has been spread around neighbours and friends, and still there are plenty left to last us throughout the winter months.

My favourite ways of eating pumpkin are as a creamy soup, or dry baked with the skin left on. When our main course includes baked pumpkin, that's the most popular part of the meal, and that's what we're having tonight. I can smell it cooking!

Doug makes a remarkably simple soup that has a creamy consistency and is full of flavour. Its only ingredients are pumpkin, red lentils, salt and water. I know other people add all sorts of other exotic ingredients to pumpkin soup, but I often think simple is best.

No comments:

Post a Comment