I guess it could be too late to post a
pumpkin recipe for Halloween now, as everybody has probably already
made their plans. I didn't have time to post this earlier, as I was
on holiday, but here it is anyway, maybe pumpkin recipes are needed
after Halloween too. I know that I will be cooking loads with
pumpkins and squashes still this autumn and winter, as I just can't
get tired of them.
I have already posted the recipe for
this vegan soup here: Thai inspired pumpkin soup.
It's my partner's signature dish, with which he tired to win me over
many years ago and succeeded. It may not have been the soup alone,
but I can't deny that it had something to do with it.
This
time I added some fresh thai basil leaves to the soup to give an
extra anisseed type of flavour, but otherwise I followed the
originally posted recipe pretty closely. The seasoning was made more
to taste and I added the ingredient amounts pretty much randomly.
However the result was great and I soon want to make this again!
Have a nice All Hallows' Eve everyone!
Your VegHog
Oh, it's never too late!<3 I think October should at least be 62 days long.
ReplyDeleteThank you for sharing this delicious soup; Happy Hallows' Eve to you too!
Vegetarian Courtesy ♥ CheesePapas
Yes, I'm a bit sad that October is over, but the pumpkin cooking shall continue!
DeleteI agree its never too late (and Pumpkins shouldn't just be for Halloween), this sounds like a real tasty soup and so gorgeous looking too. Hope you had a good night,
ReplyDeleteThat is right, I already want to make this soup again. Luckily I have a few pumpkins left and more can be obtained.
DeleteThis sounds lovely. Going to give this a go. thanks for sharing this recipe.
ReplyDeleteSimon
Hi Simon! I'm glad to hear that you like the recipe and I hope that you'll like the end result even more! :)
Delete