We ate this for lunch today, after a hard morning's work reading fairytales in the library. You particularly like the Princess and the Pea, the Little Mermaid and Sleeping Beauty at the moment.
You'll need:
some pumpkin (I used the last third of a particularly large one)
an onion, finely chopped
chicken stock, preferably with a few bits of chicken in
lots of salt and black pepper
olive oil
Stick the oven on at about 200 degrees C. Peel the pumpkin, and cut into large chunks. Place in a baking dish, drizzle with olive oil, and then roast in the oven for 20-30 minutes, until the pumpkin's soft (you don't want it to burn or go too brown).
Fry the onion in a little olive oil until it's translucent. Add the roasted pumpkin, and the chicken stock. Simmer for 10 minutes or so, blend (I use a handblender as you can just swish it about in the pan), and then season with lots of salt and black pepper.
If you're feeling really fancy, you could swirl a little cream or creme fraiche into the soup before you serve it. I never remember to have any in the fridge, so never get round to that bit.
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
21 November 2008
02 November 2008
Pumpkin soup
Well what else do you do with the inside of the jack o' lantern?
You'll need:
everything you can possibly scrape out of the pumpkin (except the seeds and the stringy bit in the middle)
1/2 teaspoon turmeric
1 teaspoon ground ginger (or an inch or so of finely grated fresh ginger)
an onion, finely sliced
salt and black pepper
vegetable or chicken stock (when in doubt use some bouillon powder)
a little coconut cream
Fry the onion in a little olive oil, together with the ginger and turmeric, until it's translucent. Add the pumpkin (chopped into small pieces), and cook for a couple of minutes. Add the stock, salt and pepper, bring to the boil, and then simmer for 20 minutes or so.
Either shove in a blender, or use a hand blender, to make it all nice and smooth. Swirl in a little coconut cream on the top. Eat with lots of fresh bread rolls and cream cheese, preferably under the verandah at the Alnwick Garden in the sunshine.
You'll need:
everything you can possibly scrape out of the pumpkin (except the seeds and the stringy bit in the middle)
1/2 teaspoon turmeric
1 teaspoon ground ginger (or an inch or so of finely grated fresh ginger)
an onion, finely sliced
salt and black pepper
vegetable or chicken stock (when in doubt use some bouillon powder)
a little coconut cream
Fry the onion in a little olive oil, together with the ginger and turmeric, until it's translucent. Add the pumpkin (chopped into small pieces), and cook for a couple of minutes. Add the stock, salt and pepper, bring to the boil, and then simmer for 20 minutes or so.
Either shove in a blender, or use a hand blender, to make it all nice and smooth. Swirl in a little coconut cream on the top. Eat with lots of fresh bread rolls and cream cheese, preferably under the verandah at the Alnwick Garden in the sunshine.
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