If you’ve carved your pumpkins for Halloween, what do you do with the toothless smiley faces you’ve cut out? Well, I have a solution. Don’t throw it, that’s for sure! It makes a great mash or better still, a delicious soup with a bit of heat to warm the cockles! If you want to use the whole thing, then why not try my adapted Gordon Ramsay recipe I posted last week?
But today’s soup was about using the last scraps and I made this in my Morphy Richards Soup Maker, but if you don’t have one, then no problem as a pan and a blender is still perfect; I just like to save on washing up and leave my favourite kitchen gadget do all the work.
Recipe – Serves 4
A whole head of broccoli, including the stalk, chopped as small as you can to fit in the soup maker
150g pumpkin, diced (no need to peel)
A bunch of spring onions, chopped (or 1 onion, chopped)
3cm (17g) piece of fresh ginger, peeled, chopped
1 small green chilli, deseeded & chopped
1 tsp paprika
2 chicken stockpots or 3 stocckcubes
1 ltr water
100g quark (fat free cheese)
- Chuck everything in your soup maker, excepr the quark and set your soup maker to smooth (or simmer in a pan for 25 minutes and blend).
- Once cooked, blend in the quark and serve. Simples!
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