This evening I made some seasonal pumpkin and winter vegetable soup for the long dark evenings which seem to be upon us now.
1/2 pumpkin with seeds, stringy bits and skin removed
5 medium sized potatoes
1.5l vegetable stock
Salt and pepper
I fried the onion, then added the rest of the vegetables, the stock, coriander and some seasoning and let it simmer away for half an hour, before blending it into a hearty, fairly thick soup.
This made lots of portions (probably about 8), which I have frozen, as you can see the casserole dish was very full, almost cauldron like! This is much more economical (and just about as delicious) as my favourite New Covent Garden Soup, my calculations make this soup about 35p per portion, compared to around £1 RRP per portion for NCG soup.
I have pureed the rest of the pumpkin for a rainy day’s baking project, watch this space for some Hallowe’en themed cakes…