It’s soup time!

Much to my boys disgust there will be an influx of pumpkin this winter in our house. Mum and dad have lots of them and I’ve been instructed to use as many as i like while they are away on holiday. The only thing now, how many ways can I cook a pumpkin when no one but me likes them. Hubby loves his soup and the kids complain the whole time they are eating (the meagre amount they get), while my favourite is by far a nice slab that has been roasted/baked, bringing out the sweetness, then soup and of course scones. I tried pumpkin pie for the first time last year (see post here) so I may give that a go. Pumpkin dip is pretty morish, but I’m not a fan of it on pizza or in salad. Maybe I haven’t tried the right one just yet?
As I go looking for more recipes to test out I’ll leave you with my soup that is cooking away as I type.

Vegetable roasted and ready for the pot. They were so nice I ate some straight from here.IMG_7647

Onion, parsley and stock simmering.IMG_7648

Veges added with the rest of the water.
IMG_7649

Roasted Pumpkin & root veg soup.

1 whole pumkpin, deseeded, chopped and peeled.
2 or 3 medium carrots, peeled and chopped
2 sm-med sweet potato/kumara, peeled and chopped
1 onion chopped,
italian parsley, garlic, chicken stock powder
7-8 cups water,

1. While chopping vegetable, pre heat oven to 300F
2. place veges in roasting pan, and drizzle wiht some oil and sprinkle dried herbs over.
3. bake for at least an hour, turning oven down to 250 after half an hour. I did mine for 90mins to allow for a good flavour to develop, then left it in the oven while I went out.
4. brown onion and add 1/2 cup water, garlic, stock powder and parsley.
5. add vegetables and the rest of the water. stir to mix and mush them around a bit.
6. simmer for 15 mins or so to allow the veges to infuse the stock. Taste and adjust as required.
7. turn off, cool and then blend.

Serve with a dollop of sour cream and parsley if you like. And always with thick slabs of bread.

enjoy 🙂
Jen

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14 responses to “It’s soup time!

  1. I haven’t had pumpkin in a long time. My father used to grow them in his yard here in Hawaii, and Mom would steam them. I loved to eat roasted pumpkin seeds.

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    • I’d eat it more often if I could, love it! Pumpkin seeds, and seeds in general, are not on my wish list for eating, so you can have them all, 😉

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  2. I roast my pumpkin for the soup too! But I add a bit of chilli and tumeric to give the soup some heat. Once it’s cooked I puree it all, add a dash of vinegar and serve with sour cream. Damn you… now I want some!

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    • That sounds awesome, I can’t make things too spicy for my lot, but I try. I’ve never tried it with vinegar, but the sour cream is good.

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      • Yeah, feeding kids you can’t have much spice. We like things tangy so maybe just try a few drops of vinegar in a small bowl to see if you like it. Love sour cream. I’d have it with everything if I could but… I really don’t want to end up so fat I have to be moved by crane!

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      • I hear you on the sour cream. There is something so… Delicious about it. Funny though, my kids like spicy chips, just not real food with spice. Argh!!!

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      • lol – they’ll learn to love real food too! In my family we are all foodies and our kids have all grown up to become foodies too. 🙂

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      • That is my wish. Foodies for kids. Unfortunately it probably won’t happen. They do like real food, but have their moments on which ones they eat. Quote from my eldest some years ago “your cooking isn’t bad, it’s just my taste buds don’t like it” food for thought I think.

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      • lmao – I’m sorry but that comment is just so funny! Is that teen diplomacy? They won’t admit it until they’re in their 20’s but one day they will become conscious of what they eat and then they’ll surprise you.

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      • it is isn’t it. They told me again tonight. And yes, they’ll eventually figure out mum was right all those years. 🙂

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      • -grin- Mum is always right. 😀

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  3. Very energetic blog, I liked that a lot. Will there be a part
    2?

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