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What to do with this pumpkin sitting here - soup??

(14 Posts)
andyrobo237 Fri 31-Oct-08 20:47:59

Any tried and trusted recipes for soup?? Will be able to make gallons!!!

Bienchen Sat 01-Nov-08 07:25:07

There is a spicy pumplin soup with bacon in the Nigel Slater kitchen diaries. If you are interested and not a veggie, I'll look it up for you. It also freezes very well.

Theresa Sat 01-Nov-08 11:47:06

Yes plse! I'm a terrible mother, friend brought me 2 pumpkins from her dad's allotment and we carved neither, so they are sitting there needing to be eaten so that sounds lovely and surely there must be someother pumpkin recipes out there folks?

tootiredtothink Sat 01-Nov-08 12:13:02

Hijack!

Bienchen I would love the Nigel Slater receipe too if you could find it out. I heart him.

Got my MIL over for dinner tomorrow so that would be a lovely starter. Now i just have to work out a pud!

DaisymooSteiner Sat 01-Nov-08 12:15:52

Pumpkin pie for pudding?!

filthymindedSixSixSixen Sat 01-Nov-08 12:15:55

scrape out flesh, saute in butter with an onion. add ground corriander, a tiny bit of ground ginger, paprika, cumin and a pinch of cayenne. add veg stock and water, simmer. Blend. Consume witha trickle of cream on and black pepper.

Bienchen Sat 01-Nov-08 12:31:57

Here goes Nigel Slater: Spiced Pumpkin Soup with bacon

You need:
a medium onion
2 plump garlic cloves
50 gr butter
1 large pumpkin
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 or 2 small dried chillies (if you feed children 1 is fine, 2 is quite spicy)
1 litre of chicken or vegetable stock
4 rashers of smoked bacon
100 ml of single cream

Peel and roughly chop the onion.
Peel and slice garlic.
Melt butter in a large saucepan and cook onion and garlic until soft & translucent.
Meanwhile, peel pumpkin, remove stringy bits and seeds (I never bother with peeling, just scoop out the flesh - Bienchen).
Cut flesh into chunks and add to onions/garlic.
Toast cumin and coriander seeds in a small pan over low heat until they smell nutty, careful they burn easily. Don't wash the pan!
Grind in either coffee mill or use pestle and mortar. If you are in a hurry you can also just use ground spices but it doesn't quite so delicious.
Add roasted/ground spices and chillies to pumpkin and cook for a minute.
Add hot stock (cubes are fine for this) and cook for about 20 - 30 minutes until pumpkin is tender.
Fry the bacon in the frying pan used for spices or grill if you prefer a leaner version.
Cool a little then cut into pieces with scissors (or pile on top of each other and cut into strips with kitchen knife - Bienchen).
Whizz soup in blender or food processor (fish out the chillies if you can find them), pour back into pot and add cream. Heat until nearly boiling point, then serve piping hot with bacon sprinkled on top.
Nigel also adds salt and pepper but I find that bacon is often salty and you don't need it plus I have young family so salt is used very sparingly.
Servie with crusty bread, etc.
Enjoy!

tootiredtothink Sat 01-Nov-08 12:43:12

Hmmm, my mouth is watering.

Loving the pumpkin pie idea as well - planning on having roast pumpkin with my veggies so I might as well go the whole hog!grin

bronze Sat 01-Nov-08 12:45:22

pumpkin muffins mmmmm

Theresa Sat 01-Nov-08 20:46:33

so can we hav the recipe for the muffins plse bronze?

bronze Sun 02-Nov-08 10:01:15

Sorry yes

115g butter or margarine
175g brown sugar
115g golden syrup/honey
225g cooked and mashed pumpkin/squash
1 egg, beaten
200g plain flour, sieved
pinch of salt
1 tsp bicarbonate of soda
1½ tsp ground cinnamon
1 tsp grated nutmeg
50g currants/raisins

1. Preheat the oven to 200C and place 14 paper cases in a muffin tray.

2. In a large bowl cream the butter until soft. Add the sugar and golden syrup and beat until light and fluffy.

3. Stir in the beaten eggs and pumpkin until well mixed. Sift over the flour, salt, bicarbonate of soda, cinnamon and nutmeg. Lightly fold these ingredients into the mixture.

4. Stir in the currants or raisins and spoon the mixture into the prepared muffin cases. The cases should each be about two thirds full of the mixture.

5. Bake in the centre of the oven for 12-15 minutes.


Enjoy grin

Theresa Mon 03-Nov-08 21:26:56

thanks, have made the soup, very nice, still got a pumpkin left so may try the muffins as well!

DaisyMooSteiner Tue 04-Nov-08 10:52:15

How big is the pumpkin supposed to be for the soup weight-wise? I've got a large pumpkin but it's about 3kg which seems like an awful lot for one batch of soup!

Poledra Tue 04-Nov-08 11:00:42

Pumpkin and sage risotto - my children love this here. I don't bother faffing about with the crispy sage, mind, just add some more parmesan over the top.

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