Pumpkin and Ginger Soup - Eureka I've Done It

I have revamped the Pumpkin and Ginger Soup

As much as I like "Granny Dunn’s Ginger Marmalade" (bought at the Hamilton Farmers Market) it is a bit lacking in the Ginger flavour.
So I decided to remake the soup with a true Ginger Marmalade
("Roses", Bought from the Supermarket) mixed with Dear Old Granny’s
Eureka it worked.
The ginger flavour comes through, the sweet but bitter Granny’s marmalade and the heat of the chili flakes just hitting you on the back of the throat. (Getting more like MasterChef every day!!!)
I really like it.

So here we go again
n.b. If you have the time or the inclination to make your own chicken stock, DO. It’s worth it.
I am using Ina Garten’s recipe click here

Makes plenty.

1.5 kgs pumpkin cut in chunks
1 large onion cut into quarter
Olive oil
1 tablespoon Roses Ginger Marmalade
1 tablespoon Granny Dunns or any good bitter marmalade
1 tsp chili flakes
sea salt and pepper
1 litre chicken stock
water

Chives to garnish

So I roasted the pumpkin (skin on) with the onion,
All tossed in a little olive oil with some sea salt and freshly ground black pepper.
Remove from oven
Peel and chop cooked pumpkin and onion.

Into a large pot
Add 1 tbs olive oil
Add pumpkin and onion
Season salt pepper and chili flakes

Toss around so everything is well covered with the oil
Add marmalade
Toss and cook to carmelise a little
Add chicken stock

Top with water so the vegetables are covered.

Cook for about 30 minutes till vegetables can be pureed
Into blender
Serve with chopped chive to garnish.

Speaking of the fabulous Mrs Garten
Today is Family Sunday Lunch
This time at Karen and Steve's house.
I have cooked the Asparagus.

I have pinched her idea and also was inspired by James Neeson from "Alive and Cooking" TV programme. He uses these homemade infused oils.

Couldn't get much simpler than this.
Parmesan Infused Oil

In a pot, heat some olive oil ( about 300 mls) with the rind of a block of Parmesan
Just very gently over low heat.
About 5 minutes
Turn off and leave to infuse for a few hours
Strain and into a bottle

The same with Lemon Infused Oil
Peel the zest of 3 lemons in strips
Add to a pot of good olive oil
Once again gently heat about 5 minutes
Turn off and let infuse
This time keep the zest in the bottle, it will keep on infusing as it sits.

Roasted Asparagus in Lemon and Parmesan Oil

Take the woody ends off the Asparagus
Toss in oil of choice
Lay out in single layer on a roasting pan.
Season with sea salt and freshly ground black pepper
Cook in 200C oven about 15 -20 minutes till tender

Remove from oven.

Good at room temperature
I did some in Parmesan Oil and some in Lemon Oil
and garnished appropriately.
Really So so simple.