Grow at least three pumpkins, one for carving and a candle for the kids, one other for the flesh (to be roasted) and one for show / to use when serving… Deseed, peel and chop one of them for the pot, a drizzle of oil and bake in the oven. ( I also added thyme as in the fridge ).
30mins high heat or until roasted.
In a frying pan lightly sauté: 1 onion, 1 leek, garlic to taste, three chillies if you like it HOT! ( all home grown I hope ).
Into a large sauce pot add about a pint of hot water with a vegetable/chicken stock cube. 1 celery stick chopped. Add all the above ingredients plus the roasted pumpkin and simmer. Add salt, pepper and cumin to taste.
Once all cooked and stewed down – blitz in a food processor until smooth…
Carefully pour into the larger now empty pumpkin to serve and display.
Served up with croutons, a grating of cheese and crusty bread. Easy as you like = 100% satisfaction guaranteed : ) AJ
Content updated / edited March 2017
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