After five years of living in France, I am still surprised how one can guess the season by the fruit and vegetables being sold at the market and the green grocers. Strawberries and asparagus announce the beginning of summer, cherries and green beans follow closely after. Plums mean that summer is nearing an end and the arrival of clementines, oranges and pumpkins can only mean one thing: winter is slowly creeping in.
We can definitely find most fruit and veggies all year round, but it is the abundance and quality of them is truly seasonal. When I was living in England, I had actually almost forgotten that fruit and vegetables are seasonal! How bad is that? So, now that there is an abundance of cheap, wonderful pumpkins around, I made a family favourite: pumpkin soup with a little bit of ginger and cumin. (I have no idea why, but my children will eat any vegetable as long as it is in form of a soup, strange but true…).
- 1 kg of Pumpkin peeled and cubed
- 1 chopped onion and a chopped little clove of garlic
- 500 ml of vegetable stock
- 1 tumbnail size chunk of shredded ginger
- 1 teaspoon of cumin
- Salt and Pepper to taste
- some crème fraîche
Fry up the chopped onion garlic and shredded until it is translucent and add in the pumpkin pieces. Give them a good stir for a while so that they start roasting a little bit. Add the stock and cook for about 20 minutes until soft. Just before taking the soup off the stove add the cumin and the salt and pepper to taste. Blend and serve. I like to add on a dollop of crème fraîche at the end. Enjoy!