Recipes
Our recipe section has a range of home-style cooking and meal ideas to use those delicious organic vegetables you have worked so hard to grow. Now time to reap the benefits!
You can of course, use our recipes as a guide and tweak them to suit your own tastes. They are in the main, written by somebody who loves food and doesn't measure anything so we hope you enjoy our 'rustic' take on the selection of dishes here. We have recipes by vegetable, fruit, nuts or herbs and soups, which are extremely versatile as well as some fabulous and inspiring Canning & Preserving recipes and information from our lovely friend at LoveJars - Rosie.
You can also submit your recipes and we will share them on our Growers' Recipes section!
Curried Pumpkin Soup
Tonnes of carved pumpkins end up in landfill every year! Waste not want not - This is a delicious treat for autumn
Ingredients
- Oil
- Butter
- Onion
- Pumpkin
- Carrot
- Potato
- 2 garlic cloves, crushed
- Ground or fresh ginger
- Ground turmeric
- Ground garam masala
- Ground or fresh coriander
- Ground cumin
- Ground cinnamon or cinnamon stick
- Coconut Milk Powder
- Vegetable Stock
- Salt & Pepper seasoning
- Chilli flakes/powder or fresh chillies if you like it hot!
*Spice quantities are subject to taste but we recommend 1-2 teaspoons of each.
Please note that our recipes are an approximate guideline - Quantities along with ingredients are totally adaptable to suit personal taste, consistency and density as well as portion sizes.
Method
Melt butter and oil in large pan and sweat the onions under a lid until softened.
Stir in the spices and fry for a minute.
Mix in the chopped pumpkin, carrot and potato and fry for another 2 minutes.
Add the vegetable stock, coconut milk, salt & pepper.
Bring to the boil and then simmer for 30 minutes.
Blend and serve with a garnish of roasted pumpkin seeds, carrot flowers & chives.
