INGREDIENTS:

Japanese Kabocha with Carrot & Coriander Soup for 2

October/November always makes me think of pumpkins, specifically - what happens to all those pumpkins after they've been taken down off the windowsill for Halloween? Someone's carved a face on them, you can't just throw it in the trash! It's SMILING at you.

Our very, very favourite of all pumpkins is the kabocha (or Japanese pumpkin). It has tonnes of amazing nurtritional benefits and is the sweetest and most flavourful of all pumpkins. Read all about it's amazing characteristics in GastroGeek here.

Since the kabocha is so meaty and flavourful, we complement it with a sweet & fragrant Carrot & Coriander soup. Our recipe is based on the AMAZING Carrot & Coriander classic from New Covent Garden Soup Co, then garnished with crispy bacon & greek yoghurt.

This serving is for 2 - perfect as a substantial starter. If you would like to enjoy this soup as a hearty main, leave a message when you order and we will prepare the pumpkin as a single-serving instead.

We can also pre-roast the pumpkin for you under the Mother Me option.

Vegetarian 

PREPARATION:

SERVINGS: 2 as a starter or 1 as a main

PREP-to-MOUTH: 30mins

SPECIAL EQUIPMENT: Oven (or microwave with the Mother Me option)

1. Preheat oven to 200°.
2. Rub the interior of pumpkin with olive oil and sprinkle a little sea salt & pepper all over.
3. Roast in oven for 30mins.

4. Reheat the soup in a microwave-safe bowl or a saucepan.
5. While pumpkin is roasting, chop bacon into little matchsticks and fry in a drizzle of olive oil until crisp.
6. When pumpkin is ready, remove from oven and put in a bowl large enough to hold the pumpkin.
7. Pour the hot soup into the pumpkin, add a little yoghurt and garnish with bacon & coriander.

*If you've chosen the Mother Me option, then microwave the ready-roasted pumpkin on high for about 2 mins.*

Enjoy, taking a scoop of pumpkin with every mouthful of heart-warming soup.