Meatless Day Challenge - Spiced Pumpkin Soup

I am so lucky to have parents and a brother that have shiny green thumbs. I get to have fresh produce and even better, for free.  You can see my post on what I did with @MrEd2U's eggplants here. My mum has a huge pumpkin patch in her back yard.  I only asked for an eighth of a pumpkin because they are HUGE.  I forgot to take a pic of the whole pumpkin so I can show you.  I only managed to only use half of that anyway.  I peeled and cut the rest and froze for another time.

I decided to make pumpkin soup for Hubby.  The problem is, my Hubby, doesn't like pumpkins.  In fact he doesn't like any orange vegetable!  Crazy, I know.  I wanted him to appreciate the sweetness of fresh pumpkin and I thought the best way was to make pumpkin soup.  To entice him a little I added a few spices as he loves them.  I went simple with the spices but any can be used.

• olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 onion cut into large slices
• 1 large potato
• 500g pumpkin cut into chunks
• chicken stock
• salt and pepper
• cream

1. Pour olive oil in large pot
2. Add the spices and gently cook till the aroma comes out
3. Add the onion, potato and pumpkin
4. Give it a stir
5. Add enough stock just to cover the vegetables
6. Season with salt and pepper. Be careful with the salt as the stock may already be salty
7. Simmer till the vegetables are cooked through
8. Blend in a food processor or blender till smooth
9. Replace back into the pot and gently heat through
10. Add a dollop of cream
11. Serve with nice crusty bread.

Spiced Pumpkin Soup @ Group Recipes

I am happy to say that Hubby loved it.  I will definitely make him more with the batch of frozen pumpkins.

Other members of the Meatless Day Challenge :

Penny : Jeroxie - Addictive & Consuming

Divina : Sense and Serendipity

Meatless Day Challenge - Pasta in a grilled tomato sauce

This week's meatless day challenge was inspired by a dish by Nigel Slater.  Using fresh tomatoes and grilling it and doing very little to it brings out the natural flavour of the sweet tangy tomatoes.

I love the idea of having pasta in a light and flavourful sauce.  The best part of this dish is that it's not only very tasty but it's quick, so it's perfect for a midweek meal.

There really isn't a recipe set in stone for this.  It really is free form and you can add any herbs you like.

Half tomatoes and place on an oven tray.  I used 6 tomatoes for 2 people but this was plenty.  Drizzle really good quality olive oil over them and season with salt and pepper.  I then added minced garlic and fresh thyme from my herb garden.  

Place under a hot grill and cook for 15-20 minutes or until the tomatoes are soft.  Place them in the bowl including all the juices that collected in the tray.  Pour a splash of red wine vinegar.  Roughly crush with a fork leaving some large pieces of tomatoes.  Mix in some fresh basil.  

To serve, combine with cooked spaghetti pasta and enjoy.

Other members of the Meatless Day Challenge :

Penny : Jeroxie - Addictive & Consuming

Divina : Sense and Serendipity

Meatless Day Challenge - Provencal Potato Salad

I love salads and most of all potato salads.   Salads are so easy and versatile because you can make it your own quite easily.  You can add or subtract any ingredient you feel like.  What I really love about this potato salad is the fresh dressing.  It's a wonderful, light version perfect for a warm evening.

Even though this salad is light, it has substance to stand as a meal on it's own. My English Hubby is somewhat VERY fond of potatoes and loves any meal that features it.  If you wanted you can also add shredded pieces of roast chicken or tuna.  However, I've kept it vegetarian for my challenge.

500g potatoes

2 tbl good white wine

2 tbl chicken stock

250g green beans, blanched for 5 minutes

1/2 cup capers, drained

1 cup cherry tomatoes, halved

1/2 red onion, diced

6 hard boiled eggs, peeled and quartered

Dressing :

3 tbl white wine vinegar

1/2 tsp dijon mustard

2 tsp salt

3/4 black pepper

10 tbl good olive oil

1/4 cup finely chopped spring onions

2 tbl minced fresh dill

2 tbl minced parsley

2 tbl chopping basil leaves

1. Boil the potatoes and cook for 20 to 30 minutes. Drain in a colander and cover with a tea towel to allow them to steam for 10 more minutes
2. Quater the potatoes and place in a bowl.  Toss gently with the wine and stock.  Allow the liquids to soak into the warm potatoes.
3. Combine the vinegar, mustard, salt and pepper and slowly whisk in the olive oil to make an emulsion.  Add to the potatoes
4. Add the herbs
5. Add the rest of the ingredients
6. Serve at room temperature

Other members of the Meatless Day Challenge :

Penny : Jeroxie - Addictive & Consuming
Divina : Sense and Serendipity

Bon Appetite,

Cherrie