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Post by Rosefriend on Sept 6, 2011 14:05:24 GMT
For the first time I have bought a Hokkaido pumpkin and would like make some soup and possibly roast some..anyone got any quick and easy recipes please??
RF
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Post by Jilly on Sept 6, 2011 14:37:07 GMT
I'd not heard of Hokkaido pumpkin until just now when I googled it, is it a bit like Butternut Squash? I've got a really nice recipe for Butternut & Red Pepper soup.
Even though it was a BBC one I've just searched for it, but it seems not to be there anymore, I've got it at home though.
Jillyx
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Post by Rosefriend on Sept 6, 2011 14:47:59 GMT
No idea, if it is like Butternut squash as I do know we have that as well Jilly.
The Hokkaido is the best known pumpkin variety here and is one that can be eaten with the skin - one of the only ones as far as I know...however I am not very "up" on pumpkins at all....
RF
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Post by JennyWrenn on Sept 6, 2011 18:33:29 GMT
On Come Dine with Me yesterday one of the "cooks" made Pumpkin soup - most of the guests were a bit unsure until they tried it and everyone loved it I will try to find the recipe on Catch Up if I can  |
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Post by JennyWrenn on Sept 6, 2011 18:38:21 GMT
Well that didnt take long <brag> There are some more RF shall I post those too i221.photobucket.com/albums/dd161/GWDAdmin1/Smilies/Default/undecided.gif This isnt the one I saw last night and this one has a lot of stuff in it Olympic high jumper Dalton grant jumps to the challenge with this spicy soup on Come Dine With Me Athletes Special PUMPKIN SOUP Serves 4 Ingredients 1 onion, chopped 1 clove garlic, crushed ½ red pepper, chopped ½ tsp olive oil 1 vegetable stock cube, crumbled Mixed herbs ½ tsp garam masala ½ tsp coarse black pepper 1 tbsp vinegar ¾ medium pumpkin, diced 2-3 large carrots, chopped 1 plantain, chopped 1 large sweet potato, chopped Coriander sprigs, to garnish Method Put the onion, garlic and red pepper in a saucepan with the olive oil and fry until soft Add the remaining ingredients and simmer for about 45 minutes, or until the vegetables are very soft. Blitz until smooth then serve with coriander sprigs to garnish. |
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Post by Rosefriend on Sept 6, 2011 18:43:01 GMT
Thanks - Ooo loads of stuff in that...plantain - isn't that a cooking banana...certainly wouldn't get one where I live but I can leave it out...
Don't suppose they did one that is a little easier, did they.??
RF
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Post by JennyWrenn on Sept 6, 2011 19:00:06 GMT
This one seems easier but still not sure if this the one I saw I watch so many CDWM's  Pumpkin and Sweet Potato SOUP Ingredients 1 onion, chopped 800g pumpkin, peeled and chopped 1 sweet potato, peeled and chopped 1.5 litres vegetable stock Salt and black pepper 100ml double cream butter . Heat the butter in a large saucepan and gently fry the onion until soft. Add the pumpkin, sweet potato and stock and bring to the boil. Simmer for 15-20 minutes or until the vegetables are tender then blend until smooth 2. Return to the pan and add more water if necessary to get the right consistency. Season to taste with salt and black pepper then add the cream and gently heat through before serving in warmed bowls. PHOTO PLEASE WHEN MADE i221.photobucket.com/albums/dd161/GWDAdmin1/Smilies/Default/smiley.gif |
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Post by Rosefriend on Sept 6, 2011 19:06:32 GMT
That looks very nice indeed although I might leave the sweet potato out. I think I might put some ginger in it instead...
Just hope I don't end up with something totally different...
RF
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Post by Missredhead on Sept 6, 2011 19:13:31 GMT
Found this.....BAKED HOKKAIDO PUMPKIN WITH HERBS:
prep time: 45 minutes
serves: 4 people
1 medium sized pumpkin
1 kg potatoes
marjoram
oregano
basil
Herb de Provence
salt
caraway seeds
oil
1/2 cup vegetable broth (optional)
Wash the pumpkin properly, cut in half, scoop out the seeds and without peeling the skin, cut the Hokkaido pumpkin into bite-size cubes. Wash the potatoes under running water and cut into cubes as well (leaving the skin on). Mix both with salt, herbs and crushed caraway seeds. Add the oil, 1/2 cup veggie broth or water and bake for about 30 minutes at 200 degrees. the potatoes should be soft and pumpkin a bit mushy.
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Post by JennyWrenn on Sept 6, 2011 19:13:41 GMT
Well as long as you putta pumpkin in it you cant go wrong
I think the sweet potato may have given it some substance really
- I will keep searching for the one I saw as it was so simple and looked really nice
Everyone had a clean bowl ;D
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Post by Rosefriend on Sept 6, 2011 19:16:49 GMT
Looks really nice and this is what a Hokkaido Pumpkin looks like - you can use the peel and also use it in salads, raw etc... Mine is a deep orange though as most of them are.  RF |
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Post by Missredhead on Sept 6, 2011 19:20:25 GMT
does it taste different to normal pumpkin do you know?
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Post by Rosefriend on Sept 6, 2011 19:22:46 GMT
No idea - first time for me - "they say" it is marvellous...well "they" would, wouldn't they...
I'll try a piece raw when I do the soup and let you know...
RF
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Post by Jasmine on Sept 6, 2011 19:40:12 GMT
This is the one I use...
4 medium cloves garlic, unpeeled
1kg peeled, deseeded pumpkin
1 tablespoon (20ml) oil
1 large (about 160g) onion, finely chopped
1/2 teaspoon ground nutmeg
1 teaspoon ground cumin
Salt and pepper, to taste
1 litre (4 cups) vegetable or chicken stock
Cream, for serving
Ground nutmeg, for serving
Preheat oven to 190 degrees Celsius (170 degrees fan-forced).
Chop pumpkin into even-sized pieces (larger pieces will require a longer roasting time). Place pumpkin and unpeeled garlic cloves in a baking tray/dish, drizzle with three teaspoons of the oil and toss to coat with oil. © exclusivelyfood.com.au
Bake for 20 minutes, then remove the garlic so that it doesn't overcook. Continue baking pumpkin until tender and cooked through. Keep an eye on the pumpkin to ensure it doesn't burn.
Heat remaining teaspoon of oil in large (at least 2.7 litre capacity) saucepan over medium heat. Add onion, nutmeg, cumin, salt and pepper. Cook, stirring, for one minute.
Add pumpkin and stock and bring to the boil. Reduce heat and simmer, uncovered, until onion is soft and stock has reduced, about 20 minutes. The more the stock reduces, the thicker the soup will be.
Peel roasted garlic and add to saucepan. We allow the soup to cool for about half an hour before pureeing in batches in a blender. Be careful if pureeing the soup while it is still very hot.
Serve the soup hot. Top with a drizzle of cream and a sprinkle of nutmeg, if desired.
Store soup in an airtight container in the refrigerator or freezer.
I add some coriander and cayenne too and I mix and match with squash and pumpkin depending on what I've got.
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Post by Rosefriend on Sept 7, 2011 6:44:31 GMT
There are some good recipes here...it will be interesting to see what I end up with...
RF
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Post by Auricula on Sept 8, 2011 15:39:07 GMT
I'm allergic to peppers and any related capsicum spices  If I made soup without them do you think it would be ok, or would it be too bland do you think? I assume they add them to spice it up  |
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Post by Rosefriend on Sept 8, 2011 15:43:35 GMT
How can you cope with ginger as that is used to spice up things??
RF
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Post by Auricula on Sept 8, 2011 18:32:48 GMT
Ginger is ok thanks RF, good idea
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Post by Jasmine on Oct 9, 2011 12:20:31 GMT
I made squash soup for lunch and <dropdowninadeadfaintsmiley> littlest twin had some too! He likes mild curry so I guess I might be able to serve any veg with a hint of curry spices!
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If I made soup without them do you think it would be ok, or would it be too bland do you think? I assume they add them to spice it up 
