I made pumpkin soup for dinner the other night. Super easy - put the raw pumpkin, potato, onion, stock and a few spices (cumin, cayenne pepper, salt, pepper) into the slow cooker and left it for the day. (As I have mentioned before, I love my slow cooker!) Just before tea, I got out my stick blender to turn it into soup. It was so tasty, with a nice spicy bite to it from the cayenne.
We had the leftover soup for lunch today, but I had a bowl extra that I didn't want to chill and reheat again. I decided to try and use it. Because I made the soup quite savoury, I thought sweet muffins wouldn't quite work. So, after a quick google, I decided to make Pumpkin and Cheese Muffins
What a find! These muffins are beautiful! Such a wonderful light texture and so super tasty. The recipe calls for cheddar cheese, but I had Edam in the fridge and it worked. The uncooked mixture was a little more dry than I expected or am used to.
The finished product though, was pretty close to perfect. I will certainly make these again, and I don't think you would need to be restricted to pumpkin. Curried kumara would be a good one to try. My soup was quite thick, so you would need to ensure that whatever puree you used wasn't too runny. If using pumpkin, I think you could substitute the cheese for feta, and add some spinach. If adding spinach, I would make sure the spinach didn't add too much liquid. Yum. I will do some more experimenting and let you know how I get on.