Keeping it Local at Brixham's Weary Ploughman, Devon

Keeping it Local at Brixham's Weary Ploughman, Devon

Chris Snowdon, Head Chef of The Weary Ploughman at Churston, Brixham takes his food miles credentials seriously and currently has a delicious Curried Pumpkin Soup on the menu using pumpkins grown at Goodrington.

Barry Skeffington, retired, contributes a range of produce including the pumpkins, carrots, beetroot, cauliflower, purple sprouting broccoli, corn, runner beans and potatoes grown on his patch at Clennon Valley Allotment.

Chris said, We try to source as much produce as possible locally and these pumpkins are grown less than a mile away. The Curried Pumpkin Soup has been a huge hit at The Weary Ploughman this year.

Chris shares a favourite pumpkin soup recipe to make at home.

Weary Ploughman Curried Pumpkin Soup

1 large pumpkin

2 large onions

2 cloves garlic

2 tbsp mild curry powder or curry paste

2 pts vegetable stock or a stock cube

Natural yogurht

Cooking oil / preferably peanut

2 tbsps good quality mango chutney

Method

Peel the outside of the pumpkin then half it and pull out the seeds and loose bits

Dice up to around 2 cm chunks

Dice both the onions and chop and crush the garlic

Bring a pan up to a medium heat

Add a tablespoon of cooking oil peanut oil is best but any vegetable oil is fine

Carefully add your onions, taking care not to splash the oil and stir

Add the garlic and curry powder and stir continuously until the curry powder darkens slightly

Add the diced pumpkin and vegetable stock

Bring to the boil, then cover & simmer for approximately 40 minutes

Add the mango chutney

Blend in either a liquidiser or a blending stick until smooth

Season to taste and serve topped with a dollop of natural yogurht

More About Brixham's Weary Ploughman

The Weary Ploughman is an historic hotel and restaurant located right next to picturesque Churston Station, where the steam railway stops on the way from Paignton to Kingswear.

Chef Chris Snowdon offers freshly prepared dishes using a wide range of locally sourced ingredients. Much of the fish and shellfish is landed at Brixham and delicious mussels come straight from the clear waters of Torbay or the River Teign. Most of the inns lamb and pork, ham, bacon & sausages, come from Devon farms. Beef and chicken are from West Country suppliers and free-range eggs come from the nearby village of Marldon.

The Weary Ploughman, Dartmouth Road, Churston Ferrers, Brixham, Devon TQ5 0LL

Tel: 01803-844 702

Website www.wearyploughman.co.uk