|
|
Post by Dr Bill on Nov 11, 2006 23:11:33 GMT
Made pumpkin soup tonight Bad news - food processor packed up before I was able to liquidise it  Good News - toasted the seeds - yummy  |
|
|
|
Post by Deleted on Nov 11, 2006 23:37:36 GMT
Have you got a recipe drbill ive always wanted to make pumpkin soup but ive never been able to find one, please pretty please. Karenwl  |
|
|
|
Post by Dr Bill on Nov 12, 2006 20:51:07 GMT
Have you got a recipe drbill ive always wanted to make pumpkin soup but ive never been able to find one, please pretty please. Karenwl Cut pumkin into 8 slices, brush with oil, season with salt and pepper and roast in hot oven until soft. Allow to cool then scoop flesh away from skin. Finely chop a large onion. Melt a large knob of butter in a large pan, fry the onion on a high heat until just browning around the edges, turn heat right down and leave to cook for about 20 mins. Add 1 1/2 pints vegetable stock (I use 1 veggie Oxo cube per 1/2 pint boiling water) and 3/4 pint full cream milk and the pumpkin flesh. Season with salt, pepper and ground nutmeg. Bring up to simmer on a low heat for 15-20 mins. Liquidise in a blender or food processer then push through a sieve. Re-heat and serve with a few cubes of Gruyere or similar, a swirl of creme fraiche and some croutons and a nice big chunk of crusty wholemeal bread. for the pumpkin seeds - rinse them well to remove as much of the flesh as possible. To each cupful of seeds add a tablespoon of vegetable oil and 1/2 - 1 teaspoon of salt. Mix well, spread on a non-stick baking sheet and roast at 170deg for about 30 mins, giving them a shake every now and then. Allow to cool and enjoy |
|
|
|
Post by Deleted on Nov 13, 2006 17:21:54 GMT
Thanks for the recipe drbill ill give it a go.
Regards Karenwl
|
|
|
|
Post by Dr Bill on Nov 17, 2006 22:07:21 GMT
Finished the last of the pumpkin soup for dinner this evening. I don't suppose we will get anymore. Stores round here seem to think that pumpkins are just for halloween.  |
|
|
|
Post by Deleted on Nov 17, 2006 22:21:30 GMT
Looks like i will have to wait till next year to give it a try, none here either, |
|
|
|
Post by sleepysunday on Nov 17, 2006 22:22:06 GMT
I've still got the one I bought for halloween
|
|
|
|
Post by sweetleaf on Nov 18, 2006 1:29:55 GMT
Dr Bill, thats an awful lot of salt! You of all people know its bad for you ...tut tut!  |
|
|
|
Post by Dr Bill on Nov 18, 2006 11:00:52 GMT
Dr Bill, thats an awful lot of salt! You of all people know its bad for you ...tut tut! You are quite right of course. Although the seeds were shared between several of us so I guess it wasn't TOO bad. And it is only once in a while. |
|
|
|
Post by Deleted on Nov 21, 2006 12:12:46 GMT
I make two versions of pumpkin soup. I never measure anything as,
a) cannot be bothered
b) means I can experiment without worrying about measures
c) it makes the outcome different every time ;D
Pumpkin and Ginger Soup
Very nice, ginger helps stave off colds so its a very autumnal taste.
Chop up a leek, quickly soften it in a pan with a touch water. Add in some water and stock. Chop up the pumpkin and chuck in. Take a chunk of ginger, as much as you like, take off the skin and chop up, add a couple of cloves of garlic. Top up with water and boil. Add Salt, Pepper to taste, some fresh parsley and herbs that are to hand. Once boiled and all gone soft bitz until smooth
Pumpkin and Roast Pepper Soup
Exactly the same as above except don't add ginger. Roast 2 red peppers, get the skin all blackened and peel. Chop and add to the pan, leave to boil. Then blitz until smooth.
Then you can variations of the above, add ginger to the red pepper etc... add some celeriac etc... The worlds your oyster.
The good thing about these soups is that they are apparently 0 points on the weightwatchers scales, so if you are on the weightwatchers plan these are ideal. The Mrs is and swears by them, we usually have a bowl a day each. I make them up in a very large pan, portion them up and freeze so we have enoug for a week.
|
|
|
|
Post by sweetleaf on Nov 28, 2006 10:44:52 GMT
I nearly chopped off my own fingers just now struggling to cut up a pumpkin that must have been made of steel  warning..if you have weak wrists dont go there!  |
|
|
|
Post by Deleted on Nov 28, 2006 10:58:59 GMT
Arghh !!!
Yes, I must agree here, cutting up pumpkins can be a problem, as the moisture in the flesh can cause the blade to stick by suction.
I employ some basic principles so as to ensure I finish with the same number of fingers as when I started.
I use a large bladed knife that is extremely sharp. I push the point into the skin so it penetrates, the rock the blade down to cut more skin. At all times, the blade is pointed away from any part of me. I then push a little deeper and rock again so as to extend the cut, until it is about 3 or four inches long. I then go back to the beginning and do another cut at an angle, then repeat a third at the other end of the cut, to make a triangle. By cutting deep enough, this triangle can be lifted out, or levered out with a fork if needed. Cutting the rest of the pumpkin is now easy, by chopping out wedges as required.
|
|
|
|
Post by sweetleaf on Nov 28, 2006 11:19:17 GMT
Ill bear that in mind, next time Derek, ;D or use the other tried and teste principle of getting OH to do it, I really did scare myself!
Do they get tougher in storage?
|
|
|
|
Post by Deleted on Nov 28, 2006 12:29:15 GMT
Do they get tougher in storage? The skins do harden with maturing so they can be a problem sometimes. You could always try hitting the outside with a steak hammer to crack it ... Just as an aside, I used my pumpkins last year to make curry sauce for freezing. Each pumpkin made 6 gallons !!! I made 12 gallons in total, still using some of it I believe ... |
|
|
|
Post by Dr Bill on Nov 28, 2006 18:09:13 GMT
. Just as an aside, I used my pumpkins last year to make curry sauce for freezing. Each pumpkin made 6 gallons !!! I made 12 gallons in total, still using some of it I believe ... |
|
|
|
Post by sweetleaf on Nov 28, 2006 18:14:29 GMT
soup is yummy Dr Bill, even without all that salt... ;D |
|
