Twitter Updates

    follow me on Twitter

    Wednesday, August 26, 2009

    Roasted Pumpkin Soup - Fit for The Gods

    Barbara from winosandfoodies is holding her annual event LiveSTRONG With A Taste Of Yellow 2009.
    This is to honour the work of the Lance Armstrong Foundation
    This is Barbara’s way of supporting the foundation by raising awareness of cancer issues worldwide.
    If you click here you will be linked to Barbara’s wonderful blogs.
    It seems most years we have a friend die of this dreadful disease. But this year was even more poignant for us, with the long fight, struggle and inevitable death, of our dear friend Michael. Seen here June 2008 in Tahiti.

    So my entry, is this very tasty Pumpkin Soup (pushing the yellow a bit) but a soup of worth.

    Once again the freezer was helpful. I had made some bacon bone stock and I have to say it lifted what would be a nice soup, into a great soup. Nothing like homemade stock.
    For 4 people

    1 litre Bacon stock (see below for recipe)

    1/2 a medium buttercup squash
    1 large onion
    2 tablespoon olive oil
    Sea salt and freshly ground black pepper


    1 1/2 teaspoon ground cumin
    2 teaspoons Tabasco sauce


    Cut pumpkin onto wedges and the onion into quarters
    Toss with oil and season S & P
    Roast in 180C oven about 45 minutes.

    Remove from oven
    Cut skin off pumpkin roughly chop
    Also just roughly chop the onion.

    Add to pot with a little more oil

    Sauté
    Add cumin, cook a little longer
    Add Tabasco
    Then add stock and you will need to add some water making sure the vegetable are covered.
    Bring to boil and simmer about 20 minutes till vege are really tender

    Into the blender
    Blitz
    Serve.

    I made Cheese and relish toasted sandwiches to have with our dinner.
    Just perfect.

    Bacon Stock
    Buy a bag of bacon bones from your butcher

    Place in stock pot
    Roughly chop
    2 carrot
    1 onion
    2 parsnip
    2 stalk of celery
    1/2 head garlic
    Handful of parsley stalks and all
    Some celery leaves


    6-8 black freshly ground black pepper corns

    Cover with water

    Bring to boil and simmer slowly about 2 hours
    Skimming any scum off as you go.

    Strain and pop into freezer in 1 litre containers.

    You are ready to go. Particularly good with pea soup.

    Should give you 3 litres.
    Freezes really well.

    1 comment:

    Barbara said...

    I love pumpkin soup. Yours sounds delish. Thanks Gilli.