Pumpkin1lr

What fantastic colours pumpkins are – their glowing fiery orange is perfect for a winter garden. I am so excited by my eight pumpkins that have been ripening. But how was I to know when to pick them? I scuttled back to my computer to do a search and this is what I discovered:

  1. They need to be a deep rich colour
  2. When you tap them they must ring hollow
  3. Their skin must be tough enough to resist a finger nail poking into them

Once the pumpkins had passed those three steps, I placed them in the green house to ‘cure’ for a week. And now they are being stored in the garage (a cool dry area) and should be able to keep for upto six months. We’ll gobble them up before then though as I plan to make delicious soup.

Spicy Pumpkin Soup

Ingredients:
3 tablespoons butter
2 onions, roughly chopped
700g of pumpkin, peeled, seeded and diced (approx half a small pumpkin)
2 apples (peeled & diced)
5 – 10ml mild curry powder
pinch of nutmeg
3 cups chicken stock
1 ½ cups milk
Juice and grated skin of 1 orange
Salt, pepper, pinch of sugar
Chopped parsley
Yogurt or cream to swirl in when serving

Method:
Sauté onions, add pumpkin & apple. Sauté for 3 minutes to develop flavours. Add curry powder, nutmeg, and stir. Add stock, orange rind & juice. Simmer for 20 – 30 mins. Stir regularly as it can stick to the pot. Liquidise, add salt, pepper, sugar, milk. If you wish, add a little more curry powder or even a touch of cayenne pepper for a more spicy favour.

Serve with a dollop of yogurt swirled into it and chopped parsley or fresh coriander sprinkled on top. Serves 6 decent helpings or 8 delicate ones.

Pumpkins always bring back happy memories as I think back 10 years when my big boy was a delicious two-year old and posed with a pumpkin in Beatrix Potter’s garden. He will always be my little red-headed pumpkin no matter how old he is!

Pumpkin3lr2005

 

 

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