So we’ve learned that when Issy and Ang go shopping for a pumpkin to carve….
They come home with 3.
Of varying sizes and colours.
Seriously… can’t take us anywhere.
So anyway, we obviously carved one…
‘We’ being Angela, who battled with an absolute beast of a pumpkin! Though, it was totally worth it to have our own little Calcifer -Howls Moving Castle reference- … even if it only lasted a few days before going bad. Sad face.
But then we were left with two to play with….
We knew we wanted to try out all these awesome fancy autumnal recipes… but in all honesty the ghost pumpkin just confused us/looked too pretty to hack up, so we made do with the last dinky boring orange one.
Et voila, we made soup!
And it was goooood.
1 red onion, peeled, quartered
sprig of sage
1tsp ground nutmeg
2tsp ground cumin
knob of butter
1tsp garlic paste (or 2 cloves of chopped garlic)
250ml vegetable stock
salt and pepper
splash of cream
few rashers of bacon
1tsp ground cumin
For the soup, quarter the pumpkin and roast in an oven with the onion at 180ºC for 1hr. Leave to cool before handling.
In a saucepan fry the garlic, spices and sage with a knob of butter. For added heat, you could stir through 1tsp of red chilli powder. Add the vegetable stock and simmer for a few minutes.
Scoop the pumpkin and puree with the onion. Add to stock and mix till pouring consistency. Season with salt and pepper, and serve with a fancy swirl of cream and some obligatory bacon strips (grilled on both sides for a few minutes).
For the parsnip chips, thinly slice the parsnip and lightly coat in a drizzle of olive oil and the ground cumin and paprika. Grill for a few minutes till crisp.