This is for anytime you want a really delicious snack. Great on the tastebuds, dead easy to prepare.
Chopping block, sharp knife, garlic grater, 2 large pots, soup ladle, blender. This recipe feeds 3 at one sitting or self for three. Oh, is awesome next morning if popped into the skillet and two eggs poached in it, so I’ll add breakfast to the Categories.
Whatever size deep orange organic pumpkin you want, depending on how many you are feeding.
For this recipe I use half a large.
Well chopped sprig of rosemary spears
Small bunch each coriander and parsley, finely chopped
1 clove garlic finely grated
Desert spoon Ras el Hanout
2 dollops favourite yogurt
Skin, core and chop pumpkin
Pop it in a large pot and JUST cover with water, set to boil
Chop the greens
Grate the garlic
Set up the blender, the other pot and the soup scoop in prep
When pumpkin is tender drain half (only half) the water
Pop the greens and garlic into the blender
Ladle in a third of the pumpkin and water
Blend till smooth and pour into the spare pot
Put another third pumpkin and water in the blender with the Ras el Hanout, blend and add to that already blended
Add the remainder to the blender and blend till creamy, add to the other.
Pop it back on the stove over a VERY low heat for five minutes, until the ingredients have melded.
Serve with lashings of yogurt.
Bon apetit! x