Wednesday, 6 June 2012

Pumpkin perfect

Remember these beauties?

Lovely aren't they? Almost too good to eat, well almost.......
They made a beautiful autumn table display but with winter settling in, my mind turned to thoughts of soup.
Yup those pumpkins days were numbered.......

First one on the chopping block ready for the better half to butcher.

Chopped and roasted ready for the soup and it was at this point i forgot about photos and focused on the soupy goodness. The pumpkin had a much thinner flesh than i expected. 
I sauteed 1 chopped onion and 2 cloves of chopped garlic in a pot with 1T butter until soft. Then i added in the roasted pumpkin and 3C chicken stock (you can add more or less depending how thick you like your soup.) Add salt, pepper and a pinch of nutmeg and mash the soup to your desired texture.
Pretty easy to make and i have lots of variations once cooked like sour cream, greek yoghurt, chilli sauce or my favourite peanut butter. Nothing better than a heaped teaspoon of peanut butter stirred into a bowl of pumpkin soup. Totally delicious.

The texture of this pumpkin was creamy and fluffy and not as strong as a normal pumpkin which makes me think this pumpkin would be better suited to baking recipes. So for the last pumpkin i'm thinking maybe some pumpkin, date and ginger scones or some pumpkin bread. Or maybe even some pumpkin pie? Hmmm i'm a little uncertain on what that would taste like but it might be worth a go.
Watch this space for more pumpkiny goodness.

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