Summary
A T THE Side Door we always endeavour to use local produce in season and as we enter pumpkin and squash season, the culinary possibilities are almost endless.
This recipe for Roast Pumpkin Soup with Cinnamon is a great start to an autumnal meal. To serve four you need 600g peeled and seeded pumpkin or squash, cut into 3cm cubes; 6 tbsp olive oil; 1 medium onion, thinly sliced; 2 thinly garlic cloves; tsp fresh ground cinnamon; 1 tiny crushed dried chilli; 200g peeled potato cut into 2cm cubes; medium bunch of coriander, roughly chopped; 1 litre vegetable stock.See the full content of this document
Extract
Pumpkins Can Be Smashing Right Now ; Sheila &Sean
Preheat the oven to 220c/gas 7, and toss the pumpkin with 2 tbsp of the olive oil, a good pinch of salt and black pepper, and spread out in a...
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