Move forward an hour or so from my last blog – might as well make two soups as one. After all, I had on hand a beautiful Derwent Valley pumpkin from the men’s shed just outside Lawitta.
Here’s the result – creamy parsnip and leek paired in the bowl with slightly spiced pumpkin with saffron (with a tiny hint of coconut cream). They actually complement each other well.
Served with toast made with homemade oat bread. Pretty nice lunch all-in-all.
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