I grew a pumpkin vine this year....we filled an old bathtub with compost and planted some seeds. I toiled lovingly over the plot for weeks, watching an enormous vine grow and flourish, it twirled and took over a substantial part of the back yard. It was a mighty fine vine which produced....absolutely nothing. Not a single pumpkin. Disgusted I gave up, declaring myself a pumpkin growing failure. Shortly after this a small shoot sprouted in the corner of my vegie patch.... a clump of not completely composted compost produced 2 fine pumpkin vines which produced a ridiculously good crop, multiple pumpkins of two varieties ... I couldn't have failed in a more spectacular fashion.
There's a lesson here.....sometimes we get so focussed on following our journey that we forget that much of our route is pre-ordained. Sure, I spent ages tending a barren vine, but the garden had supplied its own fertile little shoot elsewhere. Even when we are flapping about thinking we are working on the essential details, life is quietly looking after the master plan. Have faith.
Pumpkin peeled and cut into chunks
3 teaspoons of Massel Vegetable Stock Powder ( I choose this brand because it's gluten free)
2 Teaspoons of Curry Powder
1 litre of Hot water
Cream for serving ( Or Philadelphia light cream cheese for a low fat option )
Throw all of the above bar the cream into a slow cooker for 6 hours on low.
Puree and serve with a dollop of cream and a sprinkle of chives.
Bam. It's that easy and so good.
Instant domestic goddess points. My children will not eat pumpkin but they love this soup.
(N.B I used two pumpkins. This made enough soup to feed a football team and then some. Reduce the quantity of pumpkin but leave the other ingredients the same and you will get a more controlled result.)This year, I'll plant another vine... I'm going to tend to it but not stress too much, as ultimately, I know everything will be OK. The gardens got it sorted.