As it’s now time to replace all things autumnal with all things wintry I thought it would be a good idea to get our last pumpkins from this years Halloween celebrations chopped up and put to good use.
After roasting the pumpkin in a tray with garlic, rosemary, thyme, a few carrots and an onion for a good half hour, the Pumpkin Patch People and I decided to make a delicious and warming soup. We just added some organic vegetable stock, ground black pepper, a great big dollop of creme fraiche, and a squeeze of lemon.
Then a quick whizz in the blender, a gentle re-heating on the stove, and it was ready to eat. Easy peasy!
Of course after all their help growing and harvesting on the allotment this autumn the Pumpkin Patch People had to have their fair share of the bounty too. Here they are, about to give thanks and tuck in to their steaming hot cups of soup. Oooh, there’s nothing like the taste of home grown veggies!
Oh, and if you think that the Pumpkin Patch People look very relaxed with all this pumpkin chopping, roasting, and liquidizing going on, it’s because they know we are vegetarians just like they are, and would never eat a pumpkin if it also had a head, let alone such a cute smile!
