I had a bunch of butternut pumpkins in the pantry. 85c a kilo - what can you do? I've made pumpkin soup a gazillion times before. Plain as plain, with a chicken stock base, with a creamy finish, with herbs and spices, with red curry and coconut cream - you name it. Today I wanted to try something different. So I turned to Stephanie. Oh, Stephanie.
She told me to buy half a kilo of bacon bones and boil them for two hours with a bay leaf and chopped onion. (And allspice too, but I didn't have any of that, so I ignored that bit.) When I strained the stock, I was instructed to cook a kilo of chopped pumpkin, three potatoes and a tablespoon of paprika in it until the vegetables were soft and squishy. Then I had to blend the lot and serve it topped with some sizzling chorizo.
So I did, and it was delicious. Stephanie - she never lets me down.