What to do with a large tromboncino squash (found in the garden): ideal for soup!
For 2L soup (blended) from 20cm chunk of this squash:
Gently heat some oil in a large pot and cook over a low heat
- 1 small onion, peeled and sliced (or more if you prefer)
- garlic – 3-6 cloves whole , peeled (or more if you want a medicinal boost in colds and flu season)
- ginger – 6- 8 thin slices (depending how strong you like it). It is best to add ginger at the end for maximal nutritional benefits. I find it easiest to add it with the garlic so I remember to put it in at all! I may add more when I taste-test later.
Until they change colour to golden and become fragrant.
Add and cook gently for 1 minute
- 1 teas cumin powder
- 1 teas coriander powder
- 1 teas turmeric powder
- small pinch Hing (Asafoetida) powder (optional; balances tastes)
- pumpkin / squash – large chunks ( only peel off hard, tough skin-any other will blend OK)
- sweet potato (Kumara) – large chunks (unpeeled)
- 1 apple chopped (optional – adds sweetness)
- 1/2 teas cinnamon powder (or equivalent stick or essence)
- pinch cardamom powder (optional)
- stock liquid (any type; I like and use Rapunzel stock powder in water)
Blend (I use a stick blender in the pot).
Serve in cup or bowls with a spoonful of coconut cream /yoghurt / cream/ your favourite type of creamy liquid and chopped parsley / chives etc.
Enjoy with crusty bread and salad.