Thai Pumpkin Soup!

Made the best pumpkin soup ever. I've always tried to use up the pumpkin from making the lanterns by making soup, but it always tastes either really awful of really bland.  This pumpkin soup is great.

1 tbsp olive oil,
5 shallots (sliced) ,
1 clove garlic (finely chopped)
1 red chilli (deseeded & finely chopped)
15g fresh ginger (grated)
1.25Kg pumpkin (deseeded & chopped) (though mine was just what a scraped out to make the lantern)
400ml coconut milk
500ml chicken stock (i used a stock cube)
15g coriander & some extra for garnish
salt to taste

Heat oil in large pan, add shallots, garlic, chilli &ginger, sweat for a few mins.  Add pumpkin, coconut & stock stir & bring to boil. Reduce heat &simmer for about 20 mins or until pumpkin is tender.  Take off heat add coriander.  Blend until smooth. Season to taste ad garnish. 

It's supposed to freeze well, hopefully it does as I've made about 12 servings!!  This recipe makes 4 servings but I doubled it and got 12!!

Happy Halloween!!

We made two lanterns and Joseph also made two. 

So I thought I'd take a picture of our pumpkin lantern family

Guess who's the scary skeleton below?

Oooh Holiday - yep another one.

Alice went on holiday with Will & Karen, whilst Stu stayed at home.

Look what beermat we got at a bar in Los Alcazaraz in Spain! 

The Saltaire Brewery is only about 4 miles down the road from here!

 Spent a few days on the lovely beaches of the Costa Calida

Visited the city of Orihuela, with some beautiful buildings, it was just a bit too hot to take the very steep steps to the monastery at the top of the hill.

Tower near one of our favourite beaches.