So this time of year, there is generally less fruit around, and abit fewer veg.
But this doesn't bother me. There are some things available now that can replace all others....
Is there anything better than the smell of roasting chestnuts in your oven?
Teaming them with a silky bowl of soup is one thing to do, and its the only thing im wanting to eat these days.
This is Pumpkin and coconut milk soup, a great combination with a hint of ground ginger and coriander.
And yesturday i adapted on this basic recipe...
Roasted Pumpkin, with a touch of cream, more ginger and coriander and a touch of cumin to bring the flavours together.
And fresh coriander on top.
At this time of year, at this moment, this image is what its all about for me...
Roast Pumpkin Soup
1x tin Coconut milk
Good Vegetable stock, roughly 1 litre
1 medium onion
1 tsp Ground Ginger
1/2 tsp Ground Coriander
1-1, 1/2 tsp Ground Cumin
Pre-heat oven at 175C.
Cut the pumpkin up into large cubes, keeping the skin on and place on a baking tray, cover with alittle olive oil and roast for 30 mins, or until soft to the touch.
Nearing the end of the cooking time, dice a medium onion, add to a large saucepan, with olive oil and a touch of salt to stop the onion burning. Soften for 5 mins or so.
Once the pumpkin is out, remove the skin and add to the softened onion. Stir alittle to mix and pour over the stock.
Put the lid on and bring back to the boil.
Take off the heat and blend using a hand blender or other device.
Add in the milk and spices, adjust salt and seasonings to your taste (add more of less of the cumin, ginger etc.)
Serve in bowls, topped with fresh coriander if desired (i would!)
As many Chestnuts as you can eat!
Cut a small line across the smooth, domed side of the chestnuts.
Place on a baking tray and roast for 35-40 mins, until the skins are easily peeled from the nut and the chestnuts are soft and yielding to the bite.