Pumpkin soup

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Sue
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Pumpkin soup

Post by Sue » 18 Nov 2012, 15:37

Cut the pumpkin into segments, remove the seeds and peel. Chop into 2inch cubes(5cm) and roast in the oven. Half of a medium size pumpkin is all you need for about 3lites of soup

Whilst the pumpkin is roasting fry chopped onions or diced leeks until soft. Add garlic if you wish.
When the roasted pumpkin is soft but not breaking up, pour the contents into a large pan with the onions or leeks . I use my pressure cooker pan.
Add about a pint of milk and seasoning. I like lots of pepper so I add a few whole pepper corns. Bring to the boil and simmer till the pumpkins begin to disintegrate.
Allow to cool slightly and liquidise. You may need to add more milk to create a fluid consistency. Pour everything back in the pan, reheat and check seasoning. By this time I have a large pressure cooker pan full to the top!
The soup is a delicious smooth creamy texture, but you can add creme fraiche or other similar dairy product at this stage.
I usually freeze my surplus soup in English plastic 500ml or 1litre milk bottles, remembering to leave an air gap at the top to allow for expansion in the freezer. Put the lid on loosely a nod tighten as the soup cools.

Homemade soup all week for me this week.

Enjoy!
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Re: Pumpkin soup

Post by Moh » 18 Nov 2012, 15:44

Same recipe nice with squash.
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Re: Pumpkin soup

Post by Sue » 18 Nov 2012, 18:01

Yes I have done that too
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Re: Pumpkin soup

Post by Stanley » 19 Nov 2012, 06:15

When I was in Northfield at Martha's she cooked a pumpkin soup that was made in the oven inside the hollowed out case of the pumpkin. Dorothy Hartley gives the same recipe. I can't find it because her index is a bit dodgy but basically you cut the top off the pumpkin, scoop all the interior out, remove the seeds and make a soup mix with the pulp, pour back into the hollow pumpkin and put the cut off top back on as a lid and then cook in the oven. It was good.... Something like this.... LINK
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Re: Pumpkin soup

Post by Sue » 19 Nov 2012, 09:24

Yes I know that one Stanley, but it isn't easy cutting off the top or scooping out, especially now I have arthritis in my right thumb. I did think I would give it a try, with Bob doing the cutting etc, next time we have visitors for a meal.
Last edited by Sue on 19 Nov 2012, 09:26, edited 1 time in total.
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Re: Pumpkin soup

Post by Sue » 19 Nov 2012, 09:26

On reading the link I didn't know that version. It sounds delicious
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Re: Pumpkin soup

Post by Stanley » 20 Nov 2012, 05:25

Martha is going to send me her recipe. She was born in Alabama so hers will be the Deep South version. She says that in the States they have big field pumpkins for lanterns and smaller ones called Pie Pumpkins for cooking.
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Re: Pumpkin soup

Post by Sue » 20 Nov 2012, 09:32

Sounds good. Today I am trying pumpkin a d feta cheese filo triangles only I will use puff pastry.
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Re: Pumpkin soup

Post by Stanley » 21 Nov 2012, 05:07

Martha's pumpkin soup:
Here is the recipe:

Pumpkin Tureen: Preheat oven to 350 F. (175C)
1 3-4 pound pumpkin or smaller individual ones
1 Tablespoon butter
1 cup chicken broth
1/4 cup very finely minced onion
1 teaspoon prepared horseradish ( or more to taste)
1 teaspoon prepared mustard ( or more to taste)
1 13 ounce can evaporated milk
2 slices of rye bread cut in small cubes
1/2 cup packed Swiss cheese
few dashes of salt, pepper, cayenne, and nutmeg
1 can of cooked, mashed pumpkin if available ( not required)
Can also add sage and parsley if desired.

For a richer soup:
Add cream to taste at end when pumpkin is fully cooked if desired.

Preparation:

Cut off top of pumpkin and scoop out seeds and strings
( Reserve seeds for toasting for a healthy snack)
Rub interior of pumpkin with 1 Tablespoon soft butter
Add all remaining ingredients. Replace top.
Place on tray in oven.
Bake until pumpkin is tender ( use a fork to prick outside to test), about 2 hours.
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Re: Pumpkin soup

Post by Sue » 21 Nov 2012, 09:50

This sounds gorgeous Stanley. I will try it on one of my smaller pumpkins later in the year
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Re: Pumpkin soup

Post by Sue » 21 Nov 2012, 09:53

I have forgotten how to click thank you, where is it please
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Re: Pumpkin soup

Post by Moh » 21 Nov 2012, 13:28

Where the thumbs up sign is on the right of the typed response.
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Re: Pumpkin soup

Post by Sue » 21 Nov 2012, 15:58

I see it, thanks
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Re: Pumpkin soup

Post by Stanley » 22 Nov 2012, 05:32

Such a useful little thing that icon. I use it to let people know I've read and appreciated their post when I have nothing to add. The soup is very good Sue, I well remember Martha making it for me. You can serve it out of the pumpkin shell as well, makes a good talking point. (And no pan to wash up afterwards!)
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Re: Pumpkin soup

Post by Moh » 23 Nov 2012, 13:39

Are you making pumpkin pie for Thanksgiving Sue?
PUMPKIN PIE
225g pumpkin without seeds & skin, cut into 2cm pieces.
375g shortcrust pastry,
1 level tspn ground cinnamon,
Half level tspn ground ginger,
Half level tspn ground nutmeg.
2 tbpns maple syrup,
100g soft brown sugar,
2 large eggs
150ml single cream.
Heast oven to 22c/180c fan. r gas 6
Wrap pumpkin in foil parcel, put on baking tray and cook for 30 mins. or until tender. Leave to cool.
Puree in blender.
Roll out pastry to the thickness of a pound coin. Line a 23cm flan dish. Chilll for 30 mins. Prick the base, lay a sheet of baking paper inside weigh doen with baking beans and bake for 10 mins. remove paper & beans and bake for 5 mins.
Reduce oven temp to 180c/160c gas 4.
Mix pumpkin with spices, and maple syrup. Add the sugar.
Lightly beat the egg & cream and add to the pumpkin mixture.
Put into baking case and bake for 30 mins or until set. Dust with icing sugar & serve.
(Courtesy of ASDA mag.
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Re: Pumpkin soup

Post by Moh » 23 Nov 2012, 13:48

Another Pumpkin recipe courtesy of ASDA mag.
PUMPKIN & CHEESE PASTA BAKE
300g penne pasta
500g pumpkin deseeded & skinned
200g soft cheese
75g mature cheddar cheese
1 tabspn oil
1 red & 1 yellow pepper deseeded & chopped
160g baby spinach
2 tbsp basil chopped.
Heat oven to 190c/170c fan, gas5
Boil pasta for 2 mins less than stated on pack, simmer pumkin in a large pan of water for 8-10 mins until tender. Drain
Whisk together milk & soft cheese in a pan, stir in the cheddar.
Heat the oil in a frying pan and fry the peppers for 5 mins until soft. stir in the spinach until it wilts.
Mix together with the pumpkin, cheese mixture, peppers & spinach and transfer to an ovenproof dish.
Cook in the oven for 15-20 mins. stir in basil & serve.
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Re: Pumpkin soup

Post by Moh » 23 Nov 2012, 13:53

Yet another Asda pumpkin recipe.
PUMPKIN, LENTIL & PEA CURRY
1 large red onion sliced,
400g pumpkin without seeds & skin
3 tbsps Balti paste,
400g tin green lentils
400g chopped tomatoes
200 g frozen peas.
1 tbsp oil
Heat oil in a pan & cook the onion over a low heat for 3 to 4 mins. until soft.
Add the pumpkin and cook covered for 5 mins. add the balti paste and cook for a further min. Add the lentils with the lquid from the can and the copped tomatoes. Simmer gently covered for 15 mins. Add the peas, bring to the boil, and simmer for a futher 2 mins.
Serve with naan bread & basmati rice.
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Re: Pumpkin soup

Post by Moh » 23 Nov 2012, 14:04

Even another ASDA recipe
PUMPKIN SAMOSAS
1 large onion chpped
4 tbsps sunflower oil
1 level tsp ground coriander.
1 level tspn ground cumin
1 level tspn ground tumeric
1 tspn crushed chillies
350 g pumpkin without seeds or skin diced
200 g sweet potato peeled & diced
270g pack of filo pastry.
Cook the onion in the oil until soft but not coloured, add the spices and stir over a low heat for 5 mins.
Add the pumpkin & sweet potato, stir to coat the pieces, add 200ml water, cover & simmer for 10 mins until tender. Remove lid and cook until almost all the water has gone. Cool & season.
Preheat oven to 190c/170c fan/gas 5
Line 2 baking trays with baking paper. Cut each sheet of pastry in half to make two long strips, put one on a work surface and brush lightly with oil, keep the rest covered with a clean damp cloth to avoid it drying out.
Put 2 tbsps pumpkin mixture at one end and fold over to make a triangle, then fold over again in the opposite direction, continue folding until all pastry strip is used up. Put on the baking tray & brush with oil.
Repeat using the rest of the pastry and filling to make another 11 samosas.
Bake for 20-25 mins.. until golden. Servehot or cold.
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Re: Pumpkin soup

Post by Moh » 23 Nov 2012, 14:05

they should use up some of your pumpkins Sue !!
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Re: Pumpkin soup

Post by Sue » 23 Nov 2012, 14:40

Thank you moh, all recipes sound good and I will. E trying some. A friend gave me two more yesterday.
I like the sound of the samosas
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Re: Pumpkin soup

Post by Moh » 23 Nov 2012, 15:00

How about a cake??

PUMPKIN, PINE NUT & HONEY CAKE

225g SR Flour
1 level tspn groound ginger
1 level tspn ground cinnamon
175g softened butter
100g light soft brown sugar
100g clear honey
2 large eggs
150g pumpkin ( without seeds & skin) - grated
100g pine nuts
50g icing sugar
Preheat oven to 180c/160c fan, gas 4
Grease a 23cm round tin and line the base with baking paper.
Sift flour & spices together. Beat butter & sugar until creamy. Add honey & beat again.
Beat eggs in one at a time adding a spoonful of flour with each.
Fold in rest of flour, the grated pumpkin and pine nuts.
Spoon into the tin and level the top.
Bake for 45-55 mins until cooked. Cool on a wire rack.
Mix the icing sugar with one & a half tspns water and drizzle on top.
Freezes well without icing.
Courtesy of ASDA mag.
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Re: Pumpkin soup

Post by Moh » 03 Dec 2012, 13:41

PUMPKIN & GINGER TEABREAD
6oz melted butter,
5oz clear honey
1 large egg, beaten
9oz raw peeled & seeded pumpkin coarsely grated
4oz muscovado sugar
12 oz SR flour
1 tbspn ground ginger
2tbspn demerara sugar.
Preheat oven to 180c/160c fan/gas4
Butter & line a 1.5kg loaf tin with a strip of baking paper.
Mix butter, honey & egg and stir in the pumpkin, then stir in the flour, ginger & muscovado sugar,
Pour into loaf tin and sprinkle the top with the demerara sugar.
Bake for 50-60 mins. until risen & golden. Leave in tin for 5mins. then turn out on to a wire rack & cool.
Serve thickly sliced and buttered.
Can also be made with butternut squash.
Courtesy of Baking mag.
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Re: Pumpkin soup

Post by Sue » 04 Dec 2012, 15:29

More recipes, thank you. I tried Martha's pumpkin soup but it didn't have the KICK I expected from the horseradish and the mustard. I will have to adjust the quantities. Otherwise it was good.
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Re: Pumpkin soup

Post by Moh » 04 Dec 2012, 16:08

They should get rid of a few more!! The cake looked lovely in the book.
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Re: Pumpkin soup

Post by Stanley » 05 Dec 2012, 05:48

Sue, were you brave and cooked it in its shell?
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