We have been growing our own pumpkins this year as you know
and they are finally ripening so we decided to try roasted pumpkin soup.
The Other Half (OH) and Big Girl (BG) went and picked a
pumpkin.
BG and I then prepared it, which means she scooped a bit out
and then got bored! I cut the pumpkin into 5 big chunks, brushed on a little
olive oil and roasted for 45 minutes. I kept the skin while it roasted and it
just pulled off really easy afterwards.
While it was roasting I got the soup base ready.
I used:
2 Diced Carrots
2 Diced Sticks of Celery
Some frozen onion (I didn’t weigh it but it was probably a
cup full
3 fresh bay leaves
Spring of fresh rosemary and thyme
600 ml of chicken stock though you could use vegetable.
I sweated the veg down in a little olive oil for 10 minutes
and then added the herbs and stock and simmered for 30 mintues.
Once the pumpkin was roasted, I added approx. 300g to the
soup and then we blended it down. I
served mine with some crispy smoked bacon pieces and added a little salt and
pepper. The girls had theirs plain. BG didn’t like it but Little Miss lapped it
up.
There was quite a bit of pumpkin left over so I have
portioned it up and popped in the freezer. I have plans for Nigel Slater’s
Pumpkin Scones and Pumpkin Gnocchi.
We still have 5 pumpkins in the garden so if you have any
good recipes please share them with me.
Good luck with pumpkin gnocci! Having made it with potato, I'm not sure I've got the strength to make it with pumpkin, although I have rather a lot, like you!
ReplyDeleteDon't scare me! The recipe seems simple enough I will share my results
DeleteMmmm, I want this so much. I LOVE soup. Wish my local supermarket would hurry up and start stocking pumpkin!
ReplyDeletePinned and Stumbled. Thanks so much for linking up with #recipeoftheweek. There's a new linky live now for this week. Please do pop over and join in :D