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...
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.
ReplyDeleteI don't think I'll risk the skin of the larger pumpkins, but the soup is fine with these little ones.
DeleteOoh, stuffed munchkins sound interesting...
Pumpkin pie, vegetable curry, vegetable biryani, lasagne, savoury tarts? Must admit pumpkin soup is a bit sweet for my taste
ReplyDeleteI 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!)
DeleteI can`t believe you didn`t take the skin off. I`ve never thought of leaving it on.
ReplyDeleteI 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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