I was visiting Mum when her neighbour gave me a pumpkin. She is a wonderfully generous person as most of my garden is made up of cuttings from hers. We share a love of the old fashioned geranium.
Pumpkins and I have a strange relationship. As a child I didn't like them. Then I discovered pumpkin soup and things changed. Now I quite like pumpkin, but I don't have it as a standard vegetable in my kitchen. I do love them to look at, especially the heirloom varieties. So, sometimes I look too long and they end up rotting. Ooops!
I am the first to admit that my pumpkin soup isn't always the tastiest, so I decided to try the Cream of Pumpkin Soup and use a recipe. I had a head start as I already had homemade chicken stock in the fridge. Unless I'm cooking on a whim, I always make my own stocks. It isn't hard and they taste so much better. You also get to eat the carrots as a 'cook's treat' after they have simmered with the other ingredients. So yummy!
The quality of the pumpkin really is the deciding factor in the final soup. I loved the strong orange colour of this one and Jap or Butternut pumpkins I think are best for soup. Onto the stove, a quick blitz and into the bowls. The verdict...