Sausage rolls and scotch eggs

Sausage rolls and scotch eggs

Saturday, 7 November 2015

Easy Peasy Pumpkin Soup

Never would I let such a thing go to waste. I hate waste. I'm also not particularly keen on the taste of pumpkin but I do now have plenty of recipes that I can use it up in that taste good and this is one of them. It doesn't get much easier than this! 
I know a whole bulb of garlic sounds like a lot but trust me here. When you roast it, it becomes sweet and smoky in it's skin and the flavour is a lot milder. and  Butternut squash also works really well. It's warming, mildly spicy and just what you need on an Autumnal day.


1kg pumpkin or 1 large butternut squash, peeled and cut into large chunks
4 large tomatoes
2 onions, peeled and cut into chunks
1 bulb of garlic
3 sprigs rosemary
2 tsp ground cumin
2 tbsp olive oil
1 ltr stock
1 tsp chilli flakes (optional)

Start by putting your oven on 200 degrees/180 fan.
Put your squash in a large roasting tin.
Halve the tomatoes and chuck them in with the onions.
Take the leaves off the rosemary stalks and chuck those in, along with the garlic cloves.
Sprinkle on the cumin
Add the olive oil and seasoning and give the whole thing a good shuffle.
Bung it in the over for 45 minutes, giving in another shuffle half way through.
Once the squash/pumpkin is tender, take the garlic out and put the rest in a blender.
Slide the cloves out of the skin and pop them in too.
Add your stock and blitz.

Roasted tomato skins take a lot of blending so if you haven't got a great blender, just pull them off once they're cool enough before putting them in the blender.

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