Don't worry Kenny was a pumpkin! Here is the recipe for Kenny soup...
1small pumpkin or 1/2 a medium pumpkin - DE-seeded and cubed (1" cubes)
2small onions - peeled and cut into 6wedges each
3fat garlic cloves - separated but not peeled or crushed
1pint/550ml of vegetable or chicken stock
Salt'n'Pepper (not the girl band)
And a mix of the following according to your own tastes;
1/2tsp of ginger powder
1/4tsp chili powder
(i used this one with a little shake of white pepper also)
or 1/2tsp of curry powder
or 1/2tsp of cinnamon
Pre-heat oven to 200-220 degrees (Gas 4-5)
De-seed and cube pumpkin, put the seeds to one side for later. Bin the skin. Peel and cutonions into six wedges each. Put veg in a roasting tin/tray (we used a large Le Cruset dish) add the garlic whole with its skin on. Mix so all is coated in the oil.
Roast for about 40mins until pumpkin is golden brown and soft to touch. Squeeze the garlic out of its skin and into the veg. Pour all veg into a large mixing bowl or saucepan.
Meanwhile (whilst near the end of roasting the veg) bring a large pan of your stock to the boil.
Pour the stock into the bowl of veg and puree to your desired consistency. (if to thick you can add plain water to thin it out, i added about another 250ml)
Now add your chosen spices/flavour and season to taste. (You could also add a little soy or Worcester sauce if you like)
Heat through and serve with a sprinkle of your roasted seeds and sweet potato wedges (recipes to follow) Or just crusty bread if you like?
Don't forget the glass of vino!!!!
This recipe makes 2adult portions and 1baby portion. For baby's portion you need to spoon out enough for 1 serving for them before you add any seasoning (NO salt for baby)