Still eating pumpkin? Make soup!
Actually, this is not my recipe, but was found on the Jamie Oliver website by my hubby, who helpfully made it last weekend when I was too busy to bother! After the Halloween celebrations, we still had a mountain of pumpkin flesh from the large carved pumpkin lantern that we made and a couple of beautiful, tasty mini munchkin pumpkins, that I bought because they were just too cute to leave in the shop.
In the last couple of weeks I have been eating soup most days.... whilst the weather is still pretty mild for the time of year, the dampness heralds Autumn in all its colourful glory and with it, the family diet has shifted into 'almost winter' mode.
Soups are such a comforting food and they do a fantastic job of filling your heart with warmth as much as your belly. This particular soup is no exception, and with a good hit of chilli, it leaves you glowing from the inside out.
Mr GF only changed the recipe fractionally (by adding a drop of marmite for good measure), but I instructed him to leave a little spicy roasted pumpkin aside to top the soup at the end and also to roast some pumpkin seeds for sprinkling. Both added texture and interest to the final dish..... the roasted pumpkin chunks (which Mr GF thought would be too hot) were in my humble opinion, one of the best bits of the bowl and alongside the crispy crunchy pumpkin seeds, made an already deliciously tasty, healthy soup way beyond ordinary.
We also used our own chilli powder made from chillies grown in the greenhouse, which we had carefully dried before grinding to a fine powder. Fresh and spicy, I smiled with each mouthful, knowing that we had nurtured them through to such perfection!
Although we don't celebrate Thanksgiving in the UK, this would be a perfect offering at any festive table. And for those of you still celebrating the remnants of Guy Fawkes with fireworks that have had to wait for the rain to clear, a bowl by the bonfire will make sure you feel snuggled and pampered all evening.
This recipe is a keeper...... simple but wonderful!
Tea Time Treats with Janie at The Hedgecombers and Lavender & Lovage. This month's theme is a perfectly seasonal Soups, Broths & Stocks.
Cook Once Eat Twice with Searching For Spice. We got a good couple of meals out of this recipe.
Credit Crunch Munch with Elizabeth's Kitchen Diary on behalf of Fuss Free Flavours and Fab Food 4 All.
No Croutons Required with Lisa's Kitchen and Tinned Tomatoes.
The No Waste Food Challenge with It's Not easy Being Greedy on behalf of Elizabeth's Kitchen Diary.
Extra Veg with Helen at Fuss Free Flavours and Utterly Scrummy.
#FoodYearLinkup with Charlotte's Lively Kitchen. This dish would be great for Guy Fawkes (or for celebrating Thanksgiving across the pond).
And finally : Free From Fridays with Emma at the Free From Farmhouse.
Roasted Pumpkin Soup (from a recipe on jamieoliver.com)
1½ kilo culinary pumpkin
1 teaspoon dried chilli powder (or grind dried chillies)
1 tablespoon coriander seeds
1 large onion
3 cloves garlic
1 large carrot
1 stick celery
1 litre vegetable stock
2 teaspoons Marmite
a sprinkle of salt
a sprinkle of salt
- Preheat the oven to 170 C/325 F/Gas 3.
- Prepare the pumpkin by cutting in half and scraping out the seeds (save for roasting). Cut into wedges and put into a roasting tin/baking tray. (If your pumpkin is scraped from inside, just pile it onto a baking tray and turn occasionally whilst cooking)
- Remove the stringy bits from the seeds and place the seeds into a colander or sieve and rinse thoroughly with water until clean. Place them on kitchen towel to dry off.
- In a small dish, toss the pumpkin seeds in a little olive oil and spread them on a separate baking sheet. Sprinkle with a little salt. Set aside.
- Grind the chillies with the coriander seeds and a pinch of salt until you have a fine powder.
- Drizzle the pumpkin with a little olive oil and sprinkle over the freshly ground spices, with a good grind of black pepper.
- Roast the pumpkin for about an hour until it is soft and slightly caramelised at the edges.
- At the same time, roast the pumpkin seeds for 30 to 45 minutes, stirring occasionally.
- Whilst the pumpkin is roasting, chop the onion, garlic, carrot and celery.
- In a large saucepan, heat 2 to 3 tablespoons olive oil over a medium heat, add the chopped vegetables and sauté for about 15 minutes until softened, but not browned. Set aside until ready to add the pumpkin.
- When the pumpkin is cooked, remove the flesh from the skin and add most to the saucepan with the hot vegetable stock. Reserve a little pumpkin to top the soup when ready to serve.
- Use a stick blender (or liquidiser) to blend the mixture until smooth. Check the consistency and add a little water if too thick.
- Heat the soup through thoroughly before serving topped with the remaining roasted pumpkin and roasted pumpkin seeds.
Gluten Free Alchemist © 2013-15 unless otherwise indicated