For Finuala - Pumpkin Soups
Second recipe is a lot more time consuming and faff. but it is well worth it.
I use 15 to 20 litre soup pans, so have broken down the recipe to kilo pumpkin quantities
(A full pumpkin yields about two thirds of its weight in flesh.
(Don't forget to roast the pumpkin seeds - clean, dry, toss in a little olive oil and salt, 200C for 15 minutes)
Pumpkin and Ginger
For each kilo of pumpkin flesh
25g margarine
1 medium onion - finely diced.
2 tsp fresh ginger - grated
300ml soya milk
1 tbsp sugar
1/2 tsp ground nutmeg
Cube the pumpkin flesh
Fry onion and ginger in the margarine unitl soft.
Add the pumpkin and fry gently for 5 minutes, stirring frequently.
Add the milk, bring to the boil then add sugar and nutmeg.
Simmer until the pumpkin is tender.
Blend to desired consistency,
Season to taste.
Roasted Pumpkin and Garlic Soup
For each kilo of seeded sliced pumpkin.
4 cloves garlic, unpeeled
1 tablespoon olive oil
1 large onion, finely chopped
1/2 teaspoon nutmeg (ground)
1 tsp cumin (ground)
1 litre vegetable
Preheat the oven to 190C
Toss the pumkin in the oil
Put sliced pumpkin on a trivet in a baking tray. Along with the garlic cloves
Put in hot oven.
After 20 minutes remove garlic cloves and set aside.
Continue roasting pumpkin until cooked through and starting to colour.
In a large soup pan, fry the diced onion until just turning translucent, add the spices and fry for a further minute.
Add the stock to the pan.
Add any liquid from the roasting pan.
Scrape the flesh from the skins and add to the pan.
Bring to a rolling boil, then simmer for 20 minutes.
Cut the end of the garlic cloves and squeeze the contents into the pan (the garlic should be a puree inside the clove skin, failing that peel the cloves and add to the pan)
Simmer for a further 5 minutes.
Allow to cool, blend then season to taste.
I use 15 to 20 litre soup pans, so have broken down the recipe to kilo pumpkin quantities
(A full pumpkin yields about two thirds of its weight in flesh.
(Don't forget to roast the pumpkin seeds - clean, dry, toss in a little olive oil and salt, 200C for 15 minutes)
Pumpkin and Ginger
For each kilo of pumpkin flesh
25g margarine
1 medium onion - finely diced.
2 tsp fresh ginger - grated
300ml soya milk
1 tbsp sugar
1/2 tsp ground nutmeg
Cube the pumpkin flesh
Fry onion and ginger in the margarine unitl soft.
Add the pumpkin and fry gently for 5 minutes, stirring frequently.
Add the milk, bring to the boil then add sugar and nutmeg.
Simmer until the pumpkin is tender.
Blend to desired consistency,
Season to taste.
Roasted Pumpkin and Garlic Soup
For each kilo of seeded sliced pumpkin.
4 cloves garlic, unpeeled
1 tablespoon olive oil
1 large onion, finely chopped
1/2 teaspoon nutmeg (ground)
1 tsp cumin (ground)
1 litre vegetable
Preheat the oven to 190C
Toss the pumkin in the oil
Put sliced pumpkin on a trivet in a baking tray. Along with the garlic cloves
Put in hot oven.
After 20 minutes remove garlic cloves and set aside.
Continue roasting pumpkin until cooked through and starting to colour.
In a large soup pan, fry the diced onion until just turning translucent, add the spices and fry for a further minute.
Add the stock to the pan.
Add any liquid from the roasting pan.
Scrape the flesh from the skins and add to the pan.
Bring to a rolling boil, then simmer for 20 minutes.
Cut the end of the garlic cloves and squeeze the contents into the pan (the garlic should be a puree inside the clove skin, failing that peel the cloves and add to the pan)
Simmer for a further 5 minutes.
Allow to cool, blend then season to taste.