Hello & welcome to my Blog.
I came up with the idea of this blog as I had been writing a cookery book for my Children after my eldest Son Simon left home and would ring me for all his favourite recipes. I thought that this way it would be easier to update & where ever they were they could cook their favourite recipes. This blog is that index card box of scribbled recipes, torn out recipes from magazines, lost somewhere in the house, all brought neatly together in one place.
What I didn't expect was the thousands of people that have looked at it since its creation, from all over the World, I have even created a Facebook fanpage so that I can chat to fellow foodies who have enjoyed the blog!
I really hope you enjoy the recipes, please feel free to post comments or recipes and I just want you to know that all recipes have been cooked time & time again by myself and all photographs, where possible, have been taken by me of the food that I have cooked.
I apologise in advance for any spelling mistakes or grammatical errors, I bake better than I write.
Sunday, 30 October 2011
Pumpkin with Crispy Chorizo Soup
This is going to be a very short post as I wanted to get it up as soon as possible, just incase some of you had some left over pumpkin or hadn't yet got round to carving your pumpkins. Every year we waste the inside of the pumpkin that we scoop out, mistakenly thinking that we didn't like pumpkin.
Boy, how wrong we were, it is gorgeous, I am so pleased that Hubby and I spent a little time this evening making this delicious soup. It is smooth, creamy, extremely tasty and has just the right amount of kick from the chilli. If you want a vegetarian version just substitute the chicken stock for vegetable and if you think the chilli will be a little to spicy for children just halve the amount or leave it out all together.
So if you don't want to waste your pumpkin this year, give this simple soup a go, its just what you need to warm you up this Halloween.
Happy All Hallows' Eve to you all.
(Photo above is of Hubby's Pumpkin, can you tell how much he loves Apple???)
650g pumpkin flesh
1 tablespoon olive oil
2 - 3 fresh sage leaves
1 red chilli, de-seeded and chopped
650ml chicken stock (vegetable stock if going for the vegetarian option)
1 medium onion, diced
2 cloves of garlic, diced
100g chorizo, diced (I must say its just as yummy without the chorizo)
Heat the oil and butter in a saucepan, add the onions, chilli and sage, then cook for 10 minutes until well softened.
Add the pumpkin flesh and sweat for a couple of minutes. Pour in the stock, then cover and simmer for 20 - 25 minutes.
Meanwhile, fry the chorizo and garlic until the chorizo is browned and the garlic is crispy.
Blend the soup, season to taste, then reheat gently, adding the chorizo and garlic, along with the chorizo oil.