We're a pipsqueak (I know that's not the right word, but I like it) from the border between England and Wales. All we have to do is drive a few miles and we're abroad...Twenty minutes, and we're in the Welsh town of Presteigne. We explore it on a grey November(whoops) October day...a lovely colourful little town.
We find carpets, rugs, The workhouse and shetland yarn...Yay, at last I can make this coveted sweater.
Ingredients:
- one medium sized butternut squash
- one medium sized onion
- a little ground turmeric root (optional). Other spices would work too like ground coriander and cumin and a little chilli for a more spicy North African flavoured soup
- a thumb sized piece of ginger
- one clove of garlic
- a can of coconut milk
- a little olive oil
- sea salt and crushed black pepper
Method:
- Peel and slice the onion finely and caramelise in a little olive oil.
- Prepare the squash by peeling, de-seeding and chopping into small chunks. The smaller the pieces the quicker the soup will cook.
- When the onions are caramelised add the garlic clove after peeling and crushing or finely chopping. Cook for a couple of minutes being careful not to burn. Do the same with the peeled and grated ginger
- Add the turmeric or any other spices if using...this adds a deep earthy taste, bright colour and is very good for you. Stir well.
- Add the pumpkin, mix well and sauté for a few minutes.
- Add the coconut milk and bring to the boil. Reduce the heat and cook until the pumpkin is tender.
- Blend with a hand blender for a smooth creamy soup.
- Adjust the seasoning and serve.
This is a lovely comforting creamy autumnal soup. I hope that you have a toasty cosy autumn weekend.
debx
