Pumpkin (Squash) Soup

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Mu pumpkin waiting to be carved

 

With Halloween fast approaching and a large pumpkin waiting to be carved, I decided to try my hand at making Pumpkin (Squash) soup with the flesh rather than wasting it.

 

 

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My Halloween Pussy Cat

Not being particularly artistic, I was pleased with my carving of a witch’s cat which glowed nicely in the dark (I had to hide in our boiler room to see what it looked like when lit).   I don’t always carve pumpkins but with the grandchildren arriving for the weekend, I thought I would surprise them with my efforts.

I was left with a nice bowl of pumpkin flesh and not much time to make soup so I decided to pop it in my slow cooker for ease.

After putting the flesh in the slow cooker, I added two sliced onions, a large bag of frozen vegetable stock from my supply in the freezer, a good sprinkling of sea salt and black pepper, and four generous teaspoons of ginger powder, topped it up with water and left the soup to simmer away for a few hours.  I have to admit it smelled delicious whilst cooking.

After blitzing, I added a can of coconut milk/cream which turned it into a lovely thick creamy soup with a decidedly tangy warmth from the ginger.  Hubby (official soup taster in our house) reckoned it was superb and when he had a bowlful the next day, I added a few crispy bacon lardons which he says made it perfect.  Six frozen bags of soup in the freezer made from the flesh of just one pumpkin.

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Deliciously warming Pumpkin Soup

I’m not wasting the pumpkin seeds either – washed, dried in the oven, they make tasty, crunchy little snacks as well as being ideal for sprinkling over soups, salads etc.

NB:  All of the photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

 

 

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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