Pumpkin Soup and Brown Bread

Fifth and sixth class made delicious pumpkin soup and brown bread today.

Pumpkin Soup
Serves 6
Preparation Time: 15-30 minutes.

Ingredients
750g pumpkin, diced
250 g potatoes, diced
3 medium onions, diced
3 chicken stock cubes, crumbled
840ml water
250 ml thickened cream
Salt
Pepper

Method
1. Place all ingredients, except cream in a large saucepan.
2. Simmer until vegetables are tender.
3. Remove from the heat.
4. Blend with a stick blender until smooth.
5. Add cream and stir through (do not boil after adding cream).
6. Season to taste.

Harvest Time

We harvested a wonderful crop of organic squashes, courgettes, carrots, turnips, onions, garlic, beetroot, potatoes and peas and we learned some important lessons about locally-grown, organic produce. Some of our vegetables did better than others – our beetroot was hugely successful but most of our potato crop was lost to wire-worm. We managed to produce beautiful turnips but our fine crop of carrots must have been some of the ugliest looking veg ever produced. In our second year of trying we have finally grown two handsome pumpkins and we had a fantastic crop of squashes but our pea crop was quite poor. So what did we learn?

When growing organically a wide selection of fruit and veg is preferable and ugly is beautiful! A third of commercially produced vegetables are discarded because they are not “perfect enough” for the supermarkets and the food/kilometers for most commercial fruit and veg is unsustainable. Everyone should Buy Local and Buy Ugly.