Wednesday, April 14, 2010

Healthy Eating Month: Beeso's Pumpkin Soup

Today's guest post is a pumpkin soup recipe from Beeso from Lantanaland. Beeso is a huge advocate of doing things from scratch and describes himself as ' a wannabe farmer and cook that has a bit of land and wants to do a bit of everything.' Beeso is doing some really interesting food things at Lantanaland, and the blog documents those journeys. He has some great ideas, like a herd share and also writes recipes and reviews for Mother Foccacia. Be sure to check out his blogs, especially if you are interested in grass roots farming. His pumpkin soup recipe below looks fabulous and there is also a little hint on how to make home made stock! Thanks for the recipe Beeso!

"With all this slightly cooler weather around its a perfect excuse to pull out one my much perfected and practiced recipes, Pumpkin Soup. Queenslanders are known for doing this, running for the comfort food as soon as it gets a bit cloudy or the daytime temperature dips below 25 degrees. But this one fully deserves to be the full focus of a meal on a cool day, not tucked away as a starter.

Ingredients
One half pumpkin. Look for a real deep orange in the flesh as this usually means better ripeness and flavour.
Cayenne pepper
Home made stock. Seriously. Stock is easy and cheap to make. If nothing else throw some chicken wings, celery, carrot, bay, garlic, ginger, fish sauce and brown sugar into a pot, bring to the boil and turn off and rest for an hour. This will make a huge difference.
Sour cream or yoghurt or cream
Salt
Olive oil
Chives or parsley.
Bread of choice.

Simply skin and chop the pumpkin up, lightly coat with olive oil, dust with salt and cayenne pepper and put in a 120 deg oven for a while. Till nicely soft and caramelised. Whack it into a pot and ladle over some stock and blend with a stem blender keep adding stock until just thicker than what you want. Bring to a simmer then blend in your dairy, plate up with a dollop of sour cream or yoghurt in the middle and sprinkle with chopped chives or parsley. Serve with toast and butter. Lots of butter.

The caramelisation of the pumpkin give it a sweetness married with that warmth from the cayenne and the subtle flavours from the stock make this so far away a tinned pumpkin soup you wouldn't be able to hit it with a weapon of mass destruction. Should cost about $7 for two, Less if you have some stock made up in the freezer.

Thanks so much for the recipe Beeso!

3 fabulous comments:

beeso said...

Hmmm don't know if everyone will agree with the lots of butter conforming to the healthy part, but pleasure contributes to happiness, which is good for your health, right?

Lorraine @NotQuiteNigella said...

I like pumpkin soups like this with few ingredients as I don't think you need a lot of other ingredients to make it taste great! :D

Kiwiinoz said...

Yum! I love how simple the homemade stock is - I'll try this, this weekend, but might replace the cream with coconut cream. There is nothing wrong with lots of butter, in my book!

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