31 Oct '11, 11am

The knives have been put away, but what to do with all the flesh?

The knives have been put away, but what to do with all the flesh?

The knives have been put away, but now what to do with all the flesh? We’re talking of the pumpkin variety of course! Pumpkin soup is obviously a winner at this time of year, when squashes are in season, plus it offers a great veggie injection and is the perfect solution to use up left over pumpkin guts, post carving. The soup is blended, which means it doesn’t matter how messy the ingredients get during the creative process, as it’ll all end up in the blender in the end. I’ve been making this for quite a few years now; it’s quick, simple and delicious. Serve sprinkled with lumps of fried halloumi and pine kernels. The flesh of one squash/pumpkin 2 tbsp olive oil 1 medium onion – chopped 2 garlic cloves – finely chopped 5-10 fresh sage leaves – finely chopped 500ml chicken stock Seasoning Sweat the onion in the olive oil, until translucent – add the garlic ...

Full article: http://www.seasaltcornwall.co.uk/blog/?p=3416

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