Ocado were selling Kabocha pumpkins cheap so I bought one…. it sat around the kitchen for a few weeks like squashes and pumpkins tend to do (the rule is that after three months we’re allowed to draw faces on them and give them names) and then I decided to make some soup.
Cut Kabocha into quarters, de-seed and place on baking tray drizzled with toasted sesame seed oil and scattered liberally with chilli flakes.
Roast until well roasted.
Scrape flesh off skin….no need to be too picky as the skin is edible but you get better coloured soup without it.
Meanwhile mince two or three cloves of garlic, fry briefly in oil poured off the pumpkin…add two tins of chopped toms, black pepper and a couple of very big spoons of peanut butter (crunchy o’ course) or half a jar..whichever you think.
Melt this all together whilst stirring then whack in the kabocha and then blend to smooth…. season with black pepper and salt if it really needs it….and thin with some water if you must.
Reheat to serve.
This a really thick, spicy, flavoursome soup that’ll stick to the sides and warm your cockles.
NB the bread is half brown self raising/half buckwheat flour