The boys went out fishing the other day. Sweet, fresh fish in the middle of winter. Kahawai!! Whilst the lads were busy doing their hunter-gatherer best, Alex and I were busy in thge kitchen preparing some bits and pieces for lunch. She had a recipe for a particularly tasty pumpkin soup, so into the pot the requirements went (with a few additions, of course). The result was as good as promised, light hints of curry and fresh veges. Not a lot more to say, really, other than get out your stock pot and get in the kitchen.
1 kg pumpkin
1 onion, diced
2 cm ginger, diced
1 L chicken stock
1 tin tomatoes
1 tin coconut cream
2 tbsp curry paste
2 tbsp sweet chilli sauce
2 tsp cumin seeds
salt and pepper
- Peel and chop pumpkin, put into large pot (stock pot is perfect).
- Add all other ingredients and simmer until the pumpkin is cooked.
- Puree or mash - we mashed it, because the whizz stick was broken, and I think I preferred this, as it still had a few chunks left in it. YUM!!
- Serve with toast, or cheesy buns.