Last November, we had harvested several squash and pumpkins from our allotment and today I used the last of them, the biggest green one, now ripe and orange, from the back left of the photo.
I made 6 pints of fabulous Thai Pumpkin Soup, froze 5 and we had some for lunch with a drizzle of Basil Cream.
The Narcissi that we have in this week are very delicate and pretty.
April 5, 2023 at 8:33 pm
Pumpkin soup with Basil cream sounds so delicious and comforting!