Sunday, 6 November 2016

So It Begins...

Someone needs to eat all the remaining pumpkins (Jack-Be-Little and Jack-of-All-Trades) and it's mostly going to me, so here goes with the first pumpkin soup of this year's season...
They look like peach slices, don't they. I removed the seeds and stringy pulp. The seeds were too small to bother saving; there'll be plenty more for toasting/roasting from the large pumpkins.
I thought I'd get through four of the Jack-Be-Little pumpkins but there was only room on the tray for two. I didn't add any flavouring, just olive oil - the flavouring was a teaspoonful of the Sicilian spices added to the onions while I fried them up.
I turned the slices once while roasting and tasted one of the chunks - quite a subtle sweet flavour.
Once nicely browned I added them to the fried onion (one of our big onions from the plot, spices (not too many this time) and vegetable stock. I left the skins on as I saw on someone else's blog.
A 10-minute blending session later and voila! The skin broke down almost completely so I'm glad I didn't put effort into attempting to skin those little chunks.
That's about 2 pints of soup, it should keep me going for at least 3 days of workday lunches. Now I need to do a bit of searching for other recipes...

6 comments:

  1. Ah interesting you kept the skins on, i did that once and told my husband to scoop out the soft insides, and he also ended up eating the skin - I swear he has teeth in his belly. Your soup looks really good and of course very very seasonal. I recently made stuffed Munchkins, I will share the recipe this month. Another idea maybe making a Autumn Chilli Bean dish.

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    1. I don't think I'll risk the skin of the larger pumpkins, but the soup is fine with these little ones.
      Ooh, stuffed munchkins sound interesting...

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  2. Pumpkin pie, vegetable curry, vegetable biryani, lasagne, savoury tarts? Must admit pumpkin soup is a bit sweet for my taste

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    1. I think a curry will certainly be on the menu. I'm not much of a pie-eater and certainly not a maker but may have to investigate. My soup is very spicey (as I'm eating it right now!)

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  3. I can`t believe you didn`t take the skin off. I`ve never thought of leaving it on.

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    1. I have always taken it off in the past until I saw the other person's recipe. These little pumpkins have a very thin skin and the blender easily dealt with them

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Belinda