I started writing this post months ago and thought I should get finished it since it’s about pumpkin based soups and here it is spring. (Though as I type it’s a typical spring – raining and a little chilly so I could well imagine a bowl of something hot right now).
I’ve been trying to do a weekly meal plan and that includes some prep for meals later in the week to save time. I roast pumpkin one night when the oven’s on so it’s quicker to use when cooking with it. I leave the skin and seeds on and just cut it into large quarters – it’s easier to cut up and take the skin off when already cooked. It can be turned into a seafood or chicken laksa (see below) although there’s nothing wrong with pumpkin soup. If you don’t like spicy hot food don’t be put off by the idea of a laksa – most of the jar sauces you buy aren’t that spicy hot but are full of flavour. Use less rather than more if you’re not sure. (Ok, ideally you would make your own laksa or curry paste from scratch anyway).