mini pumpkin soup
I started off eating this as a soup, but discovered the skin was tender enough to eat the whole thing with a knife and fork. Perfect for a one-person dinner with nearly nicoise salad
Cut the lid off a mini-pumpkin. Scoop out the seeds with a teaspoon. Fill with grated gruyere cheese (Moore Wilson stocks an excellent unpasturised one). I could only get 15 grams to fit in this one. Top with a knob of butter and some freshly grated nutmeg. Fit the lid back snugly. Bake in a ramekin dish for 30 minutes at 180 degrees C. Allow to rest for 5 minutes before serving. If you’ve got a big pumpkin, try slow-cooker pumpkin and coconut soup.
This pumpkin was a ‘jack-be-little‘ from Kings Seeds. Easy to grow, early to harvest, good to store. What more could you ask of a vegetable? You could also use ‘gem squash’ available in the supermarket.
