1 butternut pumpkin cut into biggish cubes
2 onions into half moons
some bacon chopped up
Garlic clove or 4 roughly chopped
a lump of ginger, grated (I roughly chopped it this time which makes it too lumpy)
Throw into a pot with a smidge of oil to get some colour.
Add the chicken carcasses you've been saving in the freezer.
Not-quite-cover with water and stock (yes, yes, the stock may have been overkill but it still tastes good)
leave to bubble and simmer along until pumpkin is soft.
cool a bit
ditch the chicken carcasses and make sure all meat scraps are left in the pot.
smoosh the pumpkin up a bit.
decide is a bit too runny and put the stove back on and let bubble away until reduced a bit.
smoosh pumpkin some more
add lashings of black pepper and a bit fo salt
it's all yummy and a bit smoky (from bacon and variously baked/barbecued chicken carcasses) and I look forward to scoffling it for various lunches.
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