We are growing squash in our garden (we call it pumpkin but I think the rest of the world would call it a butternut squash). I’m not exactly sure where the seeds came from. I planted what was supposed to be jap pumpkins in this area so whether they were mislabeled (I got them as a shared seed in an organic gardening class) or whether these are volunteer plants that just came up from the compost I don’t know. And I don’t care all that much either.
Anyway, I’ve been wondering when the pumpkins will be ready to pick. I was thinking the stem should die off a little but that hasn’t happened yet. Regardless, this squash has stopped growing, the leaves along the stem are almost all dead and it just looks ready. Frank and I decided it was ripe enough and it was time to harvest.
Clearly we were right about that since the possum decided the night before was the perfect time to harvest. Note to self: next time harvest 1 day before I decide to harvest, thereby getting the jump on my possum. (Yes, I know, I put up a nest box for a possum, go into spasms of joy when one moves in, then get my nose put out of joint when he eats my vegetables. I’m not behaving as a sane person should. So sue me!)
I don’t want to harp on my losses, this is a recipe post; I’ve had enough marauding fauna posts lately!
So, without further ado, here’s a recipe for really, really, really good pumpkin soup.
1) Cut up into small bits: 1/2 onion, 1 inch of ginger and 1 clove of garlic. Fry in soup pot in a bit of olive oil until soft.
2) Peel and cut into chunks, about 3 cups of pumpkin (or any squash) flesh.
3) Cut up about 1 cup of carrots.
4) Throw pumpkin and carrots into the pot with onion, ginger & garlic. Add water and bouillon cube (or chicken stock or similar) to cover about 1/2 of the pumpkin .
5) Simmer until pumpkin is soft (about 20 minutes).
6) Remove pot from heat, add 1/2 cup cream (or milk) and blend with a stick blender or in a normal blender until creamy. The texture can be anything from runny soup to more of a pumpkin puree depending on how you like it.
7) Serve as is or top with croutons, bacon, ham pieces and/or chopped parsley.
Obviously this can be a great vegetarian dish or ham it up if you’d prefer. Either way it’s tasty, healthy and cheap.
ooooo that looks so good. xxxxxxxxxxxxxx
It is good and seems perfect as the weather is starting to get a bit cooler out.
Great recipe. I love pumpkins any way. Have you tried dry roasting the seeds?
I haven’t done anything with the seeds. Next time I catch a pumpkin that is a) ripe and b) hasn’t had the seeds scooped out by the possum, I’ll try. Could be a while for those conditions though 😦
I just had pumpkin soup last night. I always roast a whole tray of pumpkin when I have the oven going. Roasting really brings out the flavour, I find. I added green curry paste, chili, chicken stock and coconut milk. You can freeze containers of the roasted pumpkin to use another time.
Roasting the pumpkin first sounds like a fantastic idea, thanks for the tip. We often make a huge batch of pumpkin soup and freeze it, it makes a great quick lunch, but I’ve never tried freezing roasted pumpkin. I love pumpkin in a normal curry meal but have never tired adding curry to my soup, something to remember next time. Pumpkin is such a good base and goes with so many things that I guess I should think about the reverse as well.
We call it Butternut Squash rather than pumpkin, I make a spicy Butternut Squash soup with Jeera and chilli etc and that is equally as nice
We call everything pumpkin here so pumpkin soup can mean anything. I’m going to go and look up Jeera now – never heard of it but I’m curious.
Jeera is another name for cumin, I use the whole seeds in my soup
Aaahhh, cumin I know – and love. It would be perfect in pumpkin soup. Thanks.
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