Savvy Snacks in this months Prudence Magazine

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This months Prudence magazine is hot off the press, and yours truly has a whole four pages inside. As well as my regular food growing column I also wrote and photographed some handy lunches to make at home and take to work, school or college. Here is one of them, to see them all in print, nip out and buy Prudence, prudently priced at only €2.95

Roasted Pumpkin Soup

Cost per person €0.90 Serves 2

Pumpkins are in season now, anything from Butternut squash
to the “meatier” Ichi Kuri works well here. Roast fat wedges of pumpkin,
drizzled in olive oil and sprinkled with cumin, in the oven at 180°C for
30 mins, perfect with roast chicken. 
Use freshly roasted to make this soup, or, even better, make it from
left-over wedges the next day.

You will need

½ Roasted Butternut squash or other pumpkin

1 pint chicken or vegetable stock, from a cube or powder is
fine

Salt and pepper to taste

1.     Place
the pumpkin in a blender, pour in the stock which should be hot but not boiling

2.     Blitz
until the soup is nice and smooth, add more stock if it is too thick

3.     Season
with salt and pepper and pour into your container, leaving it to cool slightly
before you put the lid on

 

If eating at home, return the soup to a pan
and warm through gently

 

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