The offical online newsletter of the Parish of St. Brelade, Jersey
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Autmn 2009
News Stories
Two ‘Battle’ honours
New Association proposed
‘Monster, monster’
Message from Connetable
Modest increase in Rates
Chef de Police retires
Lighting up St. Aubin
Fingers Crossed!
All go at tennis club
Twinning Association
Boulez-vous?
Ice rink: warm reception
Epic swim for charity
Award for students
Design career on cards?
Frightfully delicious!
Genuinely Jersey?
Competition success
Letters to Editor
Going Eco-Active
Jersey evacuees
Malaysia to St. Aubin
Seeing red- white & blue
St. Aubin Festival
La Baguette flooded!
Fete raises £2,000+
Frightfully delicious!
Recipe for mouthwatering pumpkin soup
by Caroline Hathaway

One vegetable that is under-used and often goes to waste is the cheery bright orange pumpkin. Bought for making the traditional pumpkin lanterns for Halloween decorations, the flesh that is removed in the carving is perfect for soup. There are no quantities of ingredients given for this recipe because there’ll be differing amounts of pumpkin flesh and you can experiment with the flavourings. The seeds are not cooked with the flesh, but you can keep them aside to wash and dry for a craft activity.

Method: In a large saucepan put a small amount of cooking oil and/or butter. Gently fry some chopped onion until it goes transparent and soft. Cut the outer skin off any chunks and add all the flesh to the pan. Add vegetable stock or water plus stock cube, as much as you need, (and generally one has a lot of pumpkin so expect to use at least 1 litre). Stir and add a little salt and pepper, bring to the boil then turn the heat low to continue cooking for about 20 minutes. Any large chunks should be tested with a knife to see if they are tender. Use a blender or food processor to liquidise the mixture which will also thicken the soup. Taste it to adjust the seasoning, adding extra flavourings like a pinch or two of ground coriander seed and chopped parsley. If the soup is too thick you can add a little milk (or water). Serve with a swirl of cream on top, delicious!
And the ‘craft activity’ with the dry seeds? Why not write in to La Baguette to let us know what you did with yours!
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