1 large brown onion
2 cloves garlic
1 teaspoon cumin
1 teaspoon curry powder
½ teaspoon ground coriander
3 cups vegetable stock
Directions to Cook:
Peel and roughly chop onions and garlic cloves. Cut peeled pumpkin into 4cm chunks.
Melt butter over low-medium heat in large saucepan, sauté onions and garlic until tender. Add spices, cook 1 minute or until aromatic.
Add pumpkin pieces and stock. Increase heat to high and bring to the boil, stirring. Reduce heat to low; cover and simmer 10-15 minutes until pumpkin is tender.
Remove from heat. Puree in pot with stick blender. Return to heat and bring to the boil. Serve hot with a dash of sour cream and freshly chopped chives.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
Close to Home
Tales from the front line of parenting. These were some of the happiest days of my life.
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.