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And another for those cold wintery nights
Spicy pumpkin soup
Ingredients
1 pumpkin, about 1.5-2kg (save the seeds – toast them in a dry pan to serve)
1tbsp garam masala
2tsp ground coriander
2tsp ground cumin
½-1tsp chilli flakes or powder, plus a pinch
3tbsp olive oil
1 onion, finely chopped
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
900ml veg stock
100ml double cream or crème fraiche, plus extra to serveMethod
STEP 1
Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.STEP 2
Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.STEP 3
When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.Recipe tip
1. Wash the seeds well and remove any strings and flesh.
2. Dry, and toss in oil and any spices you like.
3. Transfer to a baking tray and toast in a hot oven for 10-15 mins until golden and crisp.
4. Use to scatter over the soup, or salads.
5. Will keep for a week in an airtight container.Roasted Pumpkin
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Thanks Drilleddragon for the info
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He died of natural causes at his home in DeSoto County, Mississippi.
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Happy Halloween Everyone,
Hope its spookyAncient Origins of Halloween
Celts believed that on the night before the new year, the boundary between the worlds of the living and the dead became blurred.
On the night of October 31 they celebrated Samhain (pronounced “sow-win”), when it was believed that the ghosts of the dead returned to earth.
Halloween, contraction of All Hallows’ Eve, a holiday observed on October 31, the evening before All Saints’ (or All Hallows’) Day.
The celebration marks the day before the Western Christian feast of All Saints and initiates the season of Allhallowtide, which lasts three days and concludes with All Souls’ Day.
Here are five common and fun Halloween traditions:
1. Making Jack-o’-Lanterns. During the Halloween season, you’ll see Jack-o’-Lanterns on almost every front porch.
Jack O Lantern Pumpkins are the traditional Halloween style round shaped pumpkins with bright orange outer flesh that is perfect for carving out spooky faces and popping a tea-light in,
2. Wearing spooky costumes.
3. Trick-or-treating.
4. Visiting haunted houses.
5. Telling scary stories.To those who celebrate it
Happy Diwali
Diwali is the Indian “festival of lights”—a holiday that celebrates the triumph of good over evil.
This year, Diwali will be celebrated on Monday October 24.
Though technically religious, it’s also become a cultural event that’s celebrated with sweets and special foods.
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