The autumn harvest also provides an array of colour. Pumpkin, squash and leafy green vegetables provide so many different nutrients. As well as being tasty, orange pumpkin and squash contain beta carotene which can help strengthen the immune system.
Roasting brings out the flavour in pumpkin. Simply slice into wedges and roast in a hot oven Gas Mark 6/200°C, for about 30 minutes.
I often slice and cook a whole pumpkin; the remainder can sit in the fridge or the freezer until needed to make a tasty soup.
Pumpkin is tasty served with beans, wilted greens and a homemade tomato sauce.
Roasted Pumpkin, and Ginger Soup
- 500g pumpkin/squash/ roughly chopped
- 2 tablespoons rapeseed oil
- 1 onion, sliced
- 2 garlic cloves. sliced
- 3cm piece fresh ginger, sliced
- 500ml vegetable stock
- salt and pepper to taste
Preheat the oven to Gas Mark 6/200°C, place a roasting tin in the oven. Roast the squash in oil for 20 minutes. Add the onion, garlic and ginger and cook for 15 minutes more. Cool slightly and remove the skin from the squash if needed. Add the cooked mixture to 500ml vegetable stock. Blend until smooth. Add more stock or water as required and season to taste.