Posts Tagged ‘19th century kitchen cooking’


No peas involved–simple, easy, as in easy peasy!

Just looking at the colour warms you up.


Adapted from a recipe in Leaves from our Tuscan Kitchen–a peak into the day to day ways of cooking in a Tuscan villa in the late 19th century.

for 2/3

1lb/450gms pumpkin–roughly chopped with its skin

1 medium onion–chopped

1 tablespoon olive oil

1 teaspoon coriander powder

1/2 teaspoon cumin powder

1/4 teaspoon cayenne powder

1 generous pint stock (I use organic vegetable stock cubes.)

salt and pepper

  • Put the onion and the pumpkin pieces in a saucepan with the olive oil.
  • Add the spices with the salt and pepper.
  • Turn everything over, cover and sweat over a low heat for twenty minutes to soften the vegetables.


  • Add the stock and cook uncovered for a further twenty minutes or so, until the pumpkin is tender enough to liquidize.
  • Liquidize the mix–best done with a stick mixer, saves much washing up!
  • A pinch of chopped parsley is a nice touch in each bowl.
  • I cut up some rye bread–a slice each–into crouton size pieces, sautéed them in a little olive oil and added a pinch each of salt and cumin powder.
  • Meredith suggested sautéed bacon bits would be good too.

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