Food Blog

Pumpkin Soupreé

Rich pumpkiny flavour. Too viscuous to be soup. Could probably make it with our eyes closed.

1 kg butternut pumpkin
4 cups water
Salt and pepper, to taste

Peel and chop pumpkin into small cubes. Boil in water for 40 minutes or until soft. Poke at it with chopsticks to check. Drain. Place cubes in food processor. Add approximately 4 cups water, or adjust according to viscosity preference. Crank it up. Sprinkle cracked pepper and salt liberally and stir through. Serve.

As usual, we grossly overestimated our abdominal capacity. Between us we managed one bowl. An unfortunate boy is going to have leftover soupreé for breakfast.

Veal mushroom and fried calamari at George's Café for dinner. I've had the veal mushroom several times before - usually polishing off the plate single-handedly, but tonight it wasn't as good as I remembered it. Jez ordered the fried calamari, which despite being listed as a starter was pretty much the same size as the main. It was delicious. The same could be said about the iced chocolate. The best I've ever had. I probably would have been quite happy to swap one of our dishes for another glass. Without whipped cream, please.

In need for change for train tickets, we broke a note at the convenience store near the station on two sour Zombie Chews. Remember those dodgy looking candy bars you couldn't keep your mouth off during primary school? Yeah. I bought the strawberry flavour and Jez the blue raspberry. Mine was sour. His was not.