There is nothing better than a bowl of warm soup and fresh bread on a day that you need a pick me up, or watching movies on a cold (or warm day). Going through My Culinary Adventure, my next phase is soups. Trying my hand at potato & leek soup and now butternut soup.
This is my one way to make butternut taste even better by adding some extra ingredients. I’ve seen this done with sweet potatoes and adapted it to butternut squash.
Over the holidays we were given a huge pumpkin, and as we are only two people, this required me to get a bit creative. There has been a recipe that I wanted to try and this was the perfect opportunity. Pumpkin Fritters. Try this and let me know what you think.
- 500ml finely mashed cooked pumpkin (this is about 2 cups)
- 125ml cake flour
- 5ml baking powder
- Pinch of salt
- Pinch of cinnamon
- 2 eggs
- 5ml lemon juice
- Oil for shallow frying
- Cinnamon sugar
- Drain the cooked and mashed pumpkin
- Mix pumpkin, flour, baking powder, salt and cinnamon
- Beat the eggs and lemon together and mix into the flower mixture to make a fairly runny batter
- Heat the oil in a heavy bottomed pan and scoop spoonful’s of the batter into the hot oil
- Fry until bubbles form on the surface, turn and fry until brown.
- Drain on paper towels and sprinkle cinnamon sugar over