Pumpkin Soup

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Ooooh, look at that bad boy! We all know the value of a pumpkin as a potentially artistic candle holder but a startling amount of people don’t know what to do to fulfill the outrageous and exotic option of actually eating the bloody thing.
No, they aren’t desperately easy to handle but with patience and a good paring knife you’ll pop that soft yellow fresh out easily enough and may even be surprised at how tasty it is, not unlike butternut squash. Oh, right now you’re interested…..

For a really easy option, simply slice into thick wedges, brush with olive oil, season with salt, pepper and paprika and roast in a moderately hot oven for about forty minutes. Delicious with a hot roast chicken. If you have a little more time or interest, try the below for a lovely thick winter warmer.

Boomboom Pumpkin Soup

Serves two as a main course

Half a medium pumpkin, peeled with seeds discarded.
Two medium red onions
four cloves of garlic
Stalk only of a broccoli- none of the head
Five closed cup or chestnut mushrooms
Good vegetable stock
Red chilli pepper
Tsp Ground mace
Quarter tsp Ground ginger

Dice all your veg.
Fry off onions, chilli (seeds in or out to taste) and garlic in a little olive oil until soft then add pumpkin and cook for a few minutes before adding the broccoli, mushrooms, ginger and mace. Cook for a further two to three minutes, cover in stock and simmer for thirty minutes or until the pumpkin starts to disintegrate. Blend with a stick blender or liquidise then season well with black pepper and smoked sea salt if you have it. Serve with crusty bread on a cold all saints day.
Simple.
So simple actually that I just wrote this from my phone app as an experiment, so apologies for any errors in format!

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