windypoint (windypoint) wrote in feedthefamily,

Pumpkin Soup for the Freezer

Cook large quantities of pumpkin for a dinner vegetable.

After dinner is over and you are tidying up, use a stick blender to puree the remaining cooled pumpkin with grated ginger, cracked pepper and maybe a bit of cumin or coriander. Freeze in suitable containers. When serving, heat and dilute with milk or stock.

I find this is excellent frozen in single servings for a lunch for myself while the kids are at school, or in large quantities for a quick family weekend lunch with toasted cheese sandwiches.
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