Monday 2 September 2013

Pumpkin Soup - tasty even before Halloween

(Serves loads or save for second day) 

1 pumpkin - 3kg
5 medium potatoes
3 medium carrots - I used homegrown 
4 shallots
2 litres filtered water 
10 bay leaves
Fresh or dried chillies - 2 tsp 
2 tsp ground cumin 
Fresh basil 

First prepare all vegetables: with a large sharp knife chop up pumpkin in half, then scoop out seeds and slice like melon. Slice each piece into thirds, then chop off the skin (you could bake this in the oven to make crisps). Then chop up the potatoes into quarters and carrots into cylinders. Prepare the shallots finely then put a large pan on a high heat with a splash of water. Boil the kettle with 2 litres water. Once pan water is bubbling vigorously add the shallots, cook until soft then add the pumpkin, potatoes and carrots to he pan. Pour the boiling water over the top until veg all covered. Add the bay leaves and cook for 10 minutes. Then add the chillies and cumin, continue to cook for another 5-10 minutes until veg are soft. Add the basil turn off the heat, then using a hand blender carefully blend together into a soup. Serve or allow to cool and refrigerate for the next day for the best taste ever! 

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