Beautiful autumn days and cooler nights call for a change to more hearty flavours and meals. There’s always an abundance of pumpkin this time of year, it’s a versatile and delicious vegetable. Here are a couple of my favourite ways to use it, as always packed with punchy flavours and simple to prepare.
The Indian spiced pumpkin soup is such an easy yet great-tasting soup that takes no time at all to put together, works for a weekend lunch, or Sunday night supper. Freeze leftovers in single-serve packs and take to work for lunch. Mix it up and serve with creme fraiche instead of yoghurt or a crusty French stick instead of the naan. Why not try what I’ve done in the photo, put some yoghurt into a small piping (or plastic) bag and play naughts and crosses on the top of the soup . . . just a thought!
Indian spiced pumpkin soup
Another easy-to-put-together, super tasty dinner, and the combo of the pumpkin and couscous with the lamb is sensational. I’ve added one of my new faves that everyone should have in their fridge, the Clevedon Valley Buffalo Chilli and Lime marinated cheese (available at some supermarkets and specialty food stores). If you’re struggling to find the cheese you can swap out with chevre (a soft goat’s cheese).
Wicked lamb cutlets on pumpkin and couscous salad
