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.
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.