Pumpkins Pumpkins Pumpkins

So the Brits don’t really do Halloween.  But for some reason, they still have pumpkins.  This weekend we found pumpkins on sale for 50p.  That’s about $0.80.  While it would be fun to decorate our flat with jack o’lanterns I thought a better use of such a cheap pumpkin would be soup!

You’ve heard me sing the praises of soup before…it makes your house flat smell lovely, it makes for a good, cheap, meal, and best of all, you can make a ton and freeze it for those nights when you really don’t have the energy/time/urge to cook but don’t want to go for take out.

***Helpful tip*** if you freeze your soup in zip lock baggies (let it cool first please – no hot soup in plastic bags) it thaws super super fast and can be in your tummy in no time.

Down to business.  This is my pumpkin soup recipe.  It was a fairly quickly thrown together recipe as I was also making a coconut thai chicken soup at the same time.

pumpkin starting point

slightly over-roasted pumpkin..i was talking with home on skype...take yours out before it gets this cooked

 

chicken stock with potatoes (thin skin left on) and carrots (same deal)

 

immersion blending is very therapeutic

Spicy Roasted Pumpkin Soup

1 pumpkin
3 carrots
4 potatoes
chicken stock
salt
coriander seeds – I guessed this part and used about 2tsp
cumin seeds – again guessing about 1tsp
cinnamon – again about 1 tsp
creme fresh
coriander (the fresh green kind)

Heat your oven to 400F.  Carefully cut your pumpkin in half, remove the pumpkin guts and seeds, then continue slicing the pumpkin into eighths.  Drizzle with olive oil and season with salt and pepper.  Place the slices on a cookie sheet and roast for 20 minutes or until soft.

While the pumpkin is roasting, add the potatoes and carrots to a stock pot, cover with chicken stock and bring to the boil, then simmer until tender.  If you have coriander seeds, cumin seeds and cinnamon, bash them all together in a mortar and pestle adding the bashed spices to the soup.  If you have already ground spices, skip the bashing part and just add directly to the soup. Regardless of whether they’re ground or whole, start with a little and add more as you taste.  Season with salt and pepper.

When the pumpkin is cooked, carefully remove the flesh from the skin, adding the flesh to the carrots and potatoes. Using an immersion blender/food processor/blender mix it all together, until its a consistency you’re happy with.

Garnish the soup with creme fresh (that stuff is everywhere here!) and coriander leaves. You could add plain yogurt (not vanilla) instead as a lower fat/more commonly on hand ingredient.

Enjoy!  This soup has gotten better each day after I’ve eaten it.  I think the spices need some time to get themselves into the soup.  Next time I’m going to try roasting all the veg (potatoes, pumpkin and carrots) with the spices sprinkled on top.  If you try it that way, let me know how it works!

***safety tip – if you feel you might slice off a finger/hand trying to slice the pumpkin up, you can roast it whole, it will take longer and you might have to turn the oven temperature down***

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