Pumpkin soup with garlic scallion naan

 

pumpkin pink banana

A good pumpkin harvest this year, gradually using them up, no compliant especially this Pink Banana variety, good size, creamy sweet texture, great in roasting and in soup.

 

pumpkin soup with garlic scallion naan

1. Cut pumpkin into cubes, with skin, cover with water, add a knob of butter, a tablespoon of light miso, season with salt and pepper.

2. Bring to boil, simmer until soft, around 15 minutes, blend to puree

 

For making naan, sweat garlic and scallion until soft, season with salt, when cool, place in the middle of a once risen bread dough, fold and stretch a few time then roll thin, bake or fry on pan. Goes really well with the soup.