Scrummy food
In a surge of creativity the other day, and quite by accident I came up with a soup recipe that was so delicious I had to share it.
I got a pumpkin with my veg box this week, and found a recipe for pumpkin and parsnip cassoulet for some of it, which turned out very well. I didn't fancy the beans so replaced them with venison sausages instead which did the business. However, I still had three quarters of the pumpkin left. What to do with it? Well the obvious thing is make soup, but I'm less familiar with winter squashes that other varieties so looked up a recipe in my soup book. There were several yummy looking recipes but nothing that matched the contents of my fridge in terms of ingredients. In the end I used one of the recipes as a base but added to it, and subtracted from it to end up with something totally different.
This is what I had.
3/4 of a small pumpkin
1 large onion
garlic
2 leeks
red chillies
veg stock
I roasted the pumpkin, having scraped out the remaining seeds. It took about 45 mins at about 150 degrees C in my fan oven. I then left it to cool a bit, then scraped the flesh out from the skin and put it to one side.
Meanwhile, I chopped up the onion and sauteed it for a few mins in some EV olive oil along with a couple of cloves of garlic. I chopped up half a red chilli and added it - obviously this bit is to taste.
I washed and sliced the leeks and added them to the onions. Then I added the pumpkin flesh, stirring well. Finally I added the veg stock, probably around 3 pints. I brought it to the boil and simmered for about half an hour which is how long the leeks took to cook. I then left it to cool a bit, and then whizzed it up in a food processor or similar. If it was too thick, I would have added more water/stock.
Totally yummy.
I got a pumpkin with my veg box this week, and found a recipe for pumpkin and parsnip cassoulet for some of it, which turned out very well. I didn't fancy the beans so replaced them with venison sausages instead which did the business. However, I still had three quarters of the pumpkin left. What to do with it? Well the obvious thing is make soup, but I'm less familiar with winter squashes that other varieties so looked up a recipe in my soup book. There were several yummy looking recipes but nothing that matched the contents of my fridge in terms of ingredients. In the end I used one of the recipes as a base but added to it, and subtracted from it to end up with something totally different.
This is what I had.
3/4 of a small pumpkin
1 large onion
garlic
2 leeks
red chillies
veg stock
I roasted the pumpkin, having scraped out the remaining seeds. It took about 45 mins at about 150 degrees C in my fan oven. I then left it to cool a bit, then scraped the flesh out from the skin and put it to one side.
Meanwhile, I chopped up the onion and sauteed it for a few mins in some EV olive oil along with a couple of cloves of garlic. I chopped up half a red chilli and added it - obviously this bit is to taste.
I washed and sliced the leeks and added them to the onions. Then I added the pumpkin flesh, stirring well. Finally I added the veg stock, probably around 3 pints. I brought it to the boil and simmered for about half an hour which is how long the leeks took to cook. I then left it to cool a bit, and then whizzed it up in a food processor or similar. If it was too thick, I would have added more water/stock.
Totally yummy.