Pumpkins in the UK have been a bit of an education for me. Where I grew up, pumpkins came in one size: big. And they had thick, hard-to-cut-through skin and bright, dark orange flesh, and tasted… well, like pumpkin. Here I find pumpkins come with thin skins, and light flesh that doesn’t taste like a …
Permanent link to this article: https://www.keeperofthekitchen.com/2016/10/03/pumpkin-soup/
This soup came about because I really don’t like a chunky soup. Contrary to popular belief this isn’t because of the texture, but rather is because I get bored half way through a bowl of same tasting bite after bite. And by the time you’ve boiled your vegetables long enough to extract the flavour into …
Permanent link to this article: https://www.keeperofthekitchen.com/2015/09/18/deconstructed-butternut-squash-soup/
