Just a quick post today. As promised here are this years pumpkins. Unlikely to win any awards, granted, but not too shabby I reckon. They’ll do for me anyway.
Not one to put anything to waste, I thought I’d try my hand at making spiced pumpkin soup for the second time. The first and last attempt was a few years back, and so I decided it was about time to give it another go.
All you need to do is dice the pumpkin flesh into small pieces, chuck in a saucepan with a drizzle of oil and reduce down on a medium heat. Once softened, add onion, tomato purée, spices of your choice (no more than half a teaspoon) and a little double cream. Heat through, season to taste and blend for a smooth texture.
Do excuse the ice cream pot folks. This is going home with my brother so that he can warm it up for his supper. What a wonderful sister I am!
As suggested in my previous post, I chose to simply roast the pumpkin seeds for 20 minutes. Served in a snack bowl for a light bite on Halloween night, you can’t go wrong with this easy treat.
Admittedly I’m not looking forward to the dark days and frosty nights that winter will surely bring. The invigorating colours of autumn will be greatly missed, as will the mild temperatures we’ve experienced of late. Nevertheless, embrace it and face it I say, after all it’s headed our way.
Will you be sad to wave goodbye to October, or are you counting down the days to Christmas now that Halloween is almost over for another year?