Thai infused Pumpkin Soup Recipe

It's fast approaching Halloween and, come to think of it, winter. So that means, the supermarkets are full of pumpkins. Here is a recipe to put this versatile vegetable to good use.
Perfect for them cold days, or to put in a flask for work lunch. this will make at least 4 hefty bowls full. It'll keep in the fridge for a few days, or you could even freeze it if you wish.

Ingredients

1kg of de-seeded, peeled and cubed pumpkin flesh. Or Butternut Squash.

1 Tablespoon Olive oil

1 large onion, finely chopped

1 teaspoon of cumin seeds.

1-2 tablespoons of Thai green curry paste. I used tuk tuk foods brilliant authentic paste.

2 cloves of smoked garlic, crushed. (Substitute with normal garlic if preferred.)

900ml of stock. I used one chicken cube and one vegetable cube.

Juice of one lime

Salt and black pepper

Handful of fresh chopped coriander 

100ml of double cream.

Method

1. Heat the oil in a large saucepan, add the chopped onion and cumin seeds, cook gently for 4-5 minutes, until nearly golden. 

2, Add the curry paste and garlic, and cook for a further 2 minutes, then add the pumpkin, stir well and then cook for another 3-4 minutes.

3. Add the stock, and cook gently with the pan covered, until the pumpkin is soft, around 30 minutes.

4. Season well, with the salt and black pepper, add the coriander, and blitz with a hand blender, or push through a sieve with a wooden spoon.

5. Stir in the cream, and then the lime juice, mix well and serve warm, with home made bread or crusty rolls.

Chunky Onion Bhaji's

These are delicious and I challenge anyone not to eat them all up in one go! I have tried a few bhaji recipes, but none hit the spot, so a few tweaks of my own and I think this is the best onion bhaji recipe on the net.
These are not like traditional bought bhaji's, they have a bit of bite and a crispy texture. They also freeze well, and are great with a squeeze of lemon on them. So easy to make too.

Ingredients

• 1 large onion, sliced into 1/2cm wide slices.
• 2-3 tablespoons of flour, preferably Gram flour. 
• 1 teaspoon cumin powder.
• 1 teaspoon turmeric powder.
• 1 teaspoon of garam masala. (homemade is best)
• 1/2 teaspoon of chilli powder.
• 1/2 teaspoon of dried coriander.
• salt.
• water.
• Cooking oil for frying.

1. In a large bowl add the flour, coriander and all the spices, mix well then add salt to taste.
2. Slowly add water to the bowl and mix to a very sticky paste.
3. Add the sliced onion to the paste and mix until all the onion is covered.
4. Heat the oil until hot enough to turn a cube of bread brown, pretty quick, around 140c. A deep fat fryer is great for these.
5. Add egg size clumps of the mixture to the fat. Cook two at a time for 4-5 minutes turning occasionally, remove when crisp and golden, drain on plenty of paper towel, and serve.