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Posts Tagged ‘pumpkin soup’

The round red pumpkins that crowd the market stalls at this time of the year are works of art. Perfect spheres that stand upright, proudly showing off their beauty.

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Seems a shame to cut them up and eat them–though they still look a picture when in bits!

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You could make a glowing soup with more or less the same ingredients as below.

Here the large dice are simply roasted for half an hour in a hottish oven and spread on top of the warm lentil salad I posted a couple of days ago or eaten as an accompanying vegetable.

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for 2

1 small pumpkin or pumpkin slice–about 450gms/1 lb

1 tsp cumin

1/2 teasp coriander

1/2 tsp cayenne

1 tblsp olive oil

salt and pepper

heat the oven to 220C/450F

  • No need to peel the skin of the pumpkin just…
  • …halve the pumpkin ball from top to bottom with a large knife and a great deal of care.
  • Using a serving spoon scoop out the interior leaving the pumpkin flesh.
  • Cut the two halves into bite-size bits and put them in a bowl.
  • Add the oil and the spices and season with salt and pepper.
  • Turn the mix over thoroughly.
  • Spread it out over a shallow oven tray covered in foil–(saves scraping the charred bits off later.)
  • Roast for 30 minutes by which time the bits will have cooked through and charred a little.

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  • Serve as you like.

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

Just looking at the colour warms you up.

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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.

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  • 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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