Friday, 24 October 2014

Crossing borders...The workhouse Presteigne, Pumpkin Soup weather and Yarn.




 

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 day...a lovely colourful little town. 

We find carpets, rugs, The workhouse and shetland yarn...Yay, at last I can make this coveted sweater.  


Creamy Pumpkin soup

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:
  1. Peel and slice the onion finely and caramelise in a little olive oil.
  2. Prepare the squash by peeling, de-seeding and chopping into small chunks. The smaller the pieces the quicker the soup will cook.
  3. 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 
  4. 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.
  5. Add the pumpkin, mix well and sauté for a few minutes.
  6. Add the coconut milk and bring to the boil. Reduce the heat and cook until the pumpkin is tender. 
  7. Blend with a hand blender for a smooth creamy soup.
  8. Adjust the seasoning and serve. 
This is a lovely comforting creamy autumnal soup. I hope that you have a toasty cosy autumn weekend.
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