This year, after discovering a pumpkin soup recipe in amongst my recipe-cards, I thought I would join the merry throngs sharing pumpkin recipes.
I was going to scoop out the innards for my soup and carve a face for Hallowe’en in the rind. Waste not, want not, after all.
So I carefully cut off the top, scooped out the seeds, and then gave up on the whole lantern idea because it was far easier to get the flesh out by chopping and peeling.Waste not, want not’s all very well, but sometimes life is too short. I even saved a section to be turned into roasted pumpkin.
This didn’t have a whole lot else beyond pumpkin, stock and coconut milk – just a bit of onion (although the recipe called for shallots), and some spices: ginger, cumin and nutmeg. I just rummaged through the cupboard to find replacements for the curry powder I didn’t have.
I will admit, although it was tasty, it wasn’t as tasty as I thought it might be. On the other hand, reheated the next day – it was much better. Not sure if I’m going to keep the recipe for something that’s better made the day before and reheated, however useful such a recipe might be for a dinner-party (not that I give many dinner-parties, but you never know for the future…).