The morning air is crisp and cool, the magpies are chortling in the big gumtree outside and I’m in the kitchen making pumpkin soup. I love Sundays like this. I’m using a whole butternut pumpkin that my dad bought at the Kangaroo Valley farmers market when we were there last week. I’ll take it over for lunch when we visit my mum and dad later on.
I use this recipe from Donna Hay. The thing that makes this recipe so marvellous is the roasting of the vegetables- no having to hack away at difficult-to-cut pumpkin. You just slide it out of the skin and into the blender.
Look at all that lovely, roasty goodness!
I found two little sprouting seeds inside the otherwise-perfectly-fine pumpkin. They looked too full of potential to throw away, so I’ve planted them outside, underneath my tomatoes that are just about finished. We’ll see what happens.
You can just about see them here. They look like two little white worms.
While we’re out here, check out my cucumber!! I’ve never grown cucumbers before, and I’m almost reluctant to pick it.
Here is the finished product. Mine wasn’t as thick as I like it this time, so I added a few potatoes, which worked perfectly. Next time I’ll remember to pour in the chicken stock a bit at a time.
Hope you’ve had a lovely weekend. It’s the last day of the school holidays tomorrow, so we might go and see Cinderella. I think I’m more excited about that than the kids!
Do you have a good recipe for pumpkin soup?
Ever grown cucumbers?