Halloween is over for another year, and we reckon we’re not the only ones hastily making plans to use up a glut of perfectly good pumpkin – especially with Thanksgiving around the corner.
The wonderful thing about any squash is that, once slivered and roasted, it becomes soft, sweet and rich. That means there aren’t many dishes that wouldn’t benefit from some, and they can be used in a variety of dishes from salads to stews, and more besides.
Try, for example, tossing goat’s cheese, rocket, toasted pine nuts and diced roasted pumpkin through al dente pasta with a lug of olive oil – you might not have thought the combination of pasta and squash would work but it’s a firm favourite of mine.
It’s also a great way of fleshing out a vegetarian chilli or stew – simply roast in chunks and stir through before serving.
Honestly though, there’s nothing quite like a proper pumpkin soup. This one is an absolute basic from Maddie in our food team, and you can take it wherever you want with more spices, more ingredients and lovely toppings. Speaking of which, don’t forget to make the most of your pumpkin by roasting the seeds – they make a great topping for this soup.
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