There are a few things I can't refuse; Wrigley's chewing gum by the checkout, baby M&S brownie pieces sold in enormous buckets and magazines with free nail polish. And then there's the bread by the stall at the station.
It doesn't matter that we have a loaf in the freezer or that I thought I might go gluten free or that 'adverse weather conditions' mean I'm running late for nursery.
"That's a large sourdough Madam, choose your favourite."
So this afternoon I made pumpkin, paprika and shallot soup to serve with my sourdough. We will try gluten free tomorrow.
PUMPKIN & SHALLOT SOUP
2tbsp olive oil
½tspn coarse ground coriander seeds
2 tsp turmeric
6 shallots, roughly chopped
5 cloves of garlic, finely diced
2kg fresh pumpkin, peeled and cut into approximately 3-4cm square pieces
1.4ml vegetable stock
Salt to season
Bread to serve
1/ Heat the olive oil in a large solid based pan. Add the chopped shallots, onion garlic and turmeric and fry together for 5-6 minutes until the onion has softened.
2/ Reduce the heat. Add the stock and pumpkin and stir well, bringing to a gentle simmer. Cover and simmer for about 30-40 minutes until the pumpkin is totally soft. Blend, add a little more stock if you want the soup to be thinner and serve, with hunks of bread.