Yesterday I cut our second pumpkin.
No recipe here.....just
Onion and shallots
Cinnamon, cumin and coriander
Salt and Pepper
plus some Evaporated milk....because Pumpkin soup has to be thick and creamy!
Fry off your onions in a large pot, then add spices and continue to fry for a minute or so. Throw in the Pumpkin and mix through spices and onion well....add stock and then leave to boil away until the pumpkin is cooked. Blend or mash, stir through your milk and season.
Then decorate with garlic chives. It needs to look pretty too.
and voila....soupy goodness with hot garlicky dipping rolls....and a wine for the chef.
This photo was taken amidst Mia's enthusiastic stirring of the thick liquid gold (who could resist?) and seconds before Bam grabbed the tablecloth and yanked....I guess I was taking too long for hungry tummies, wasting time taking pictures of food, again! He just loved it too, as did the highchair and table.