It's been a weird old week. I've been a bit off my game recently - I don't know if I'm just super tired, of if the pain and painkillers are getting to me. My brain is behaving like an old car engine on a cold morning. On Monday I confused Maidstone with Maidenhead and things went downhill from there...
Happily, however, the world of low-residue eating has proved itself to be less dull than I was expecting. Risottos, soups and stews are perfect, assuming that the vegetables are finely chopped. And since it's almost Hallowe'en, I decided to have a go at pumpkin soup.
Pumpkin and squash are brilliant sources of vitamin A (something Crohn's Disease can cause deficiency in) and are lovely soluble fibre so are ideal for the ol' low residue diet. Most importantly, they taste great!
This easy-peasy soup is perfect for using up the scoopings from your Hallowe'en pumpkin.
1 medium pumpkin (or any squash), de-seeded, peeled and cut into chunks
1 small onion, finely chopped
1tbsp garam masala
1tbsp rapeseed oil
500ml vegetable stock
150ml natural yogurt
salt, to taste.
- Heat the oil in a saucepan and add the onion and pumpkin. Saute until the onion is soft, add the garam masala and fry for a further minute.
- Pour in the stock and bring to the boil. Reduce the heat and simmer for about 20 minutes, until the pumpkin is tender.
- Transfer the soup to a blender and blend until smooth.
- Return to the pan and reheat - add salt if needed.
- Serve with a swirl of yogurt.
(If you haven't carved your pumpkin you could always serve your soup in the hollowed out shell.)