Although the nights are drawing in rapidly, the days are still pleasantly warm, and seasonal vegetables remain abundant.
I love squashes – they come in all sorts of different shapes, sizes and colours – the deep orange being one of my favourites – and they make a colourful addition to your evening meal.
For flavour, you can’t beat the nutty, rich taste and dense texture of butternut squash.
Pumpkin is on the radar now with Halloween coming up.
But you can do lots more with a pumpkin than carve it to make a spooky lantern. The flesh is fantastic roasted with a little olive oil and cinnamon.
It also makes the most wonderful rich and hearty soup. The recipe below serves four, but you can always double the quantity, as people tend to come back for second helpings.
Spiced pumpkin soup
Serves 4
Ingredients
2tbsp coconut milk
700g peeled and diced pumpkin in 2-3cm dice
1 onion peeled and chopped
1 stick celery chopped
1 level tbsp curry powder
550ml vegetable stock or water
Salt and pepper
METHOD
Heat coconut oil in a pan on medium to high heat
Add pumpkin, onion and celery and cook until onion is soft
Add curry powder and stir and cook for 1 minute, then add vegetable stock or water
Bring to boil then simmer and cook until pumpkin is soft around (25 mins)
Take off heat and blend until smooth
Garnish with chopped coriander and toasted seeds
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