I love wooden sheds. I like the idea of being inside just a 2-by-4’s breadth away from nature, the smell of wood and the dolls house/Swiss chalet feel. So you can imagine how excited I was, after putting guests in my shed on an over-booked night, to hear that somebody was opening a supper club in their shed.
1 medium onion, thinly sliced across the grain
6 tbsp(s) olive oil
2 cloves garlic, finely sliced
1.5 tsp(s) cinnamon
1.5 tsp(s) chilli flakes
1 ltr(s) vegetable stock
1 potato, sliced into 2cm cubes
1 tbsp(s) roughly chopped corriander
salt and pepper
For the garnishes
2 tbsp(s) pine nuts
1 tsp(s) cinnamon
100 ml(s) greek yoghurt
2.5 clove garlic, minced with a pinch of salt
1.5 tbsp(s) milk
Preheat oven to 160 degrees or gas mark 6
Toss the pumpkin in 2 tbsp of olive oil, a little salt and roast on a tray in the oven for 1hr, turning occasionally.
20 minutes before the pumpkin is ready, very gently fry the onion in the remaining 4 tbsp oil for 15 minutes until soft and golden-brown in colour. Add the garlic, cinnamon, and chilli and fry for a further minute.
Add the potato and fry for a further 5 minutes, taking care not to burn the garlic. Add the pumpkin and the vegetable stock, and simmer for 20 minutes, until the potato is cooked.
In the meantime, prepare the garnishes;
In your smallest pan, melt the butter until it foams, and add the cinnamon and pine nuts and fry until the nuts are golden brown. Remove from pan and keep in a warm bowl so as not to burn them.
Mix together the yoghurt, milk, and garlic and salt.
Blend the soup, return to the pan, add the coriander and season to taste.