The pumpkins are keeping quite well, although we noticed a bit of caterpillar damage to one end of one of the large banana pumpkins, so I cut out the damage and made up a big batch of soup today with most of the remaining pumpkin. Here is the recipe. I doubled the quantities and will freeze some of it.
1 Tbspn olive oil
2 large onions, chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1kg pumpkin, cubed
1L vegetable stock
Optional: dash of cream stirred in before serving
Sautee onion in oil on low heat for about 7 mins, should be soft but not brown. Add spices, turn up heat and cook for about 1min stirring.
Add pumpkin and stir to coat. Add stock and bring to boil, cover and cook on low heat for about 30mins.
Cool slightly. Whizz with a stick blender or food processor. Return to low heat, add salt and dash of cream if wished, mix. Serve hot with toast or fresh crusty bread.
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