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Any mother could perform the jobs of several air-traffic controllers with ease.
Lisa Alther.
Halloween, Pumpkin Soup
It’s that time of the year. The days are chilly, the nights are frosty and the falling leaves swirl in an Icelandic wind. Soon the doorbell will chime and a host of little witches, vampires and ghosts with pumpkin lanterns will cry, ‘Trick or Treat’.
If you are making a pumpkin lantern for you cute little monster, save the flesh don’t throw it away. Pumpkins contain antioxidants and carotenes; mainly the vitamins C and E that may help lower the risk of cancer, cataracts, heart disease and strokes. So don’t waste that flesh, make it into a heart warming autumn soup.
Ingredients
500ml of vegetable stock
2lb pumpkin flesh cut into small cubes
2 onions, chopped
2 garlic cloves, sliced
3 tablespoons of pouring cream
¼ of a teaspoon of nutmeg
salt and pepper to taste.
Method
Place the stock and 500ml of water in a large saucepan and bring to the boil.
Add the pumpkin, onion and garlic and bring back to the boil.
Reduce heat to just off the boil and cook for fifteen minutes, or until the pumpkin is soft.
When cooked, drain through a colander and save the liquid.
Puree the pumpkin mixture in a blender, you may need to add a little of the saved liquid.
Place pumpkin puree in pan and stir in some of the saved liquid until the require consistency is reached.
Serve in bowls with a swirl of cream on top; add salt, pepper and a little nutmeg to taste.
Will serve 4.
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