I have cut up the pumpkin and steamed it
But what do i do now?
thanks :)
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I have cut up the pumpkin and steamed it
But what do i do now?
thanks :)
Chuck it in a blender with salt and garlic and some sauted onion and a bit of curry powder/paste and some stock.
what Onyx said... or even just by itself!! Yummo!
not exactly pumpkin soup, but I do it like this:
(typing with babe in arms so i apologise now for mistakes and grammer!)
lightly fry a chopped onion and some garlic in a little oil. throw in some pumpkin, sweet potato, potato, and carrot cook for a few mins. add a fewcups of stock (chicken or veg) boil until its all soft enough to blend. blend it up add a cup of milk and salt pepper to taste. the milk makes its taste creamy. yummmeee!!
Forgot to say I like to chuck a dollop of cream (or even yogurt) in as I serve it.
for next time, if you dry roast the pumpkin instead of steaming it, it adds more flavour. yummy
I like to make too much roast pumpkin when I make a roast so that I can use the leftovers for soup *drools*
I'm a fan of nutmeg in pumpkin soup ;)
thanks ladies... I am however currently missing a blender... one of the things MIL recently packed up for DH...
could i mash it.... or should i just buy a blender tomorrow?
mashing is fine, add some stock if it's still a bit lumpy :) We regularly just have ours mashed when I can't be bothered cleaning the blender!!!
The one i made the other day was brown onion, bacon & zucchini, boil up some pumpkin in chicken stock, then add in all the pre-cooked stuff until the pumpkin is soft and the water is basically gone then throw in a blender.. even DP ate it and DD2 went back for 2 bowls :p
I fry up some onion and garlic til aromatic then add chopped pumpkin in stock and cook til tender, I also usually add a few potatoes and some cauliflower in it, dash of nutmeg and cream to serve...Mmmmm! I also have a Donna Hay recipe for a Thai spiced one that is delish which has spice and coconut milk in it.
Mashing is fine.
Can't believe your MIL stole your blender. What a twat.
Oh never made pumpkin soup sounds easy, how much pumpkin do you need to make a big batch?
The spiced thai one sounds yummo, is it easy?
Made mine again today ladies... *DROOL* an entire butternut pumpkin in there and threw in some left over capsicum aswell.. mm mmm mmm
Just saw this Feeb - it is super easy but I have just realised that there is a page torn out of my recipe book and it is that one recipe :doh: Waaahhh - will chase it up but if anyone has the The Instant Cook book by Donna Hay it is in there and they might be able to post it!
I cook a whole butternut pumpkin, about 1/2 a smallish QLD Blue, a couple of small potatoes and a small sweet potato. I then fry an onion or two (depending on how much pumpkin there is) and while frying I add some nutmeg to it and sort of caramelise it. Then I blend it all up and throw it in the slow cooker along with some nutmeg, salt, pepper and some cooked bacon pieces.
I add a small amount of cream to the bowls when serving and some nice crusty bread from the bakery. Yum!
I do this, with added nutmeg and Ginger, finished with a dollop of cream and some coriander.:
The best way I have found is to get a butter-nut pumpkin (just cut in half, leave the skin on), scrap out the seeds, drizzle oil over it and roast in a 230c oven with an onion and garlic for an hour.
Then you scrape out the roast pumpkin, squeeze out the onion and garlic. I use a stick blender with a bit of chicken stock to blend it all up. Add as much chicken stock as you think (I add 4 cups) then 2 cups of milk and let it simmer for ages (until it gets thick)
Serve with a dollop of sour cream!
If you want a creamy pumpkin soup without the dairy or fat... try a handful of cashews in the blender when you blitz it.
For something different you can add some curry paste and some coconut milk for a Thai style pumpkin soup, garnish with coriander
Yum :)
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This sounds like another nice and easy and yummy way to make pumpkin soup- think i might give it a go over the next few days. But just a question- is there a step missing between the using the stick blender to mix it all and adding the milk and simmering until thickens? I don't usually use my stick blender- i use my magic bullet (easy to clean- i just stick it in the dishwasher)- so do you have it all in a saucepan on a stove when your combining it all including the milk?:
oops yeah I just either blend it in the saucepan or you can use a blender. Not sure what a magic bullet is but sounds awesome! HTH
I roast my veg first, it tastes waaaaaaaay better.
It is awesome- its one of those danoz direct blender things- comes with cups to blend in or a bigger jug type thing (like an actual blender shape)- it has 2 different blades to attach on the bottom and it all comes apart and goes in the dishwasher. Its been great for making everything from purees, drinks (love making smoothies) and of course soups.:
So thanks for the speedy reply mel_cur i think i may end up making this version tomorrow (i'll probably add some cook diced bacon, maybe sweet potato to the mix too).
Bacon makes EVERYTHING better :)
heres how i do mine..
a butternut pumpkin cut into reasonable squares
3-4 potatoes cut in half
2-2.5 liters chicken stock
one onion
curry powder
garlic
put it all in a big saucepan and simmer for around 2 hrs
add some butter and sugar when blending it and a bit of cream!! i always add extr curry powder to my own bowl but in the pot i put prob put 2 teaspoons
sooo good with garlic bread DS loves it!!
And retain nutrients too i'd think.:
I can't believe i never thought to do it this way...i've just always followed my mother-in-law's recipe from 13years ago when i first made it (i can't actually remember ever having pumpkin soup at home- probably because if we ever had soup it would always be dad's split pea, bacon bone and every vegetable he could find- all done in a pressure cooker).
Love this thread.. ive always wondered how to make it!!
Question though, do you HAVE to use butternut pumpkin? Im not a huge fan of it...
I usually use a jap or QLD blue, they're much more flavoursome than the butternut.
ETA - and roasting first really boosts the flavour because the sugar is caramelised a bit.
Yeah- thats pretty much been my pumpkin soup minus the curry powder and add the bacon instead. Always been a huge hit- even DS1 went back for a second helping when i made it last week.:
F ds always goes back for seconds! one of the best meals to get some vegies in them!!
Sage and Cinnamon (or Nutmeg) works really well too. Also go some leek instead of onion.
I always roast my pumpkin first too.
Go and have a search for the Donna Hay recipie..it was on Fox a few weeks ago on her new show - no cutting of the pumpkin required (except in half), i always avoided pumpkin soup because i hated chopping the pumpkin up.
She adds honey to her mix too...sounded a little weird at first, but my gosh, delish...;)
Todays was roasted:
pumpkin, zucchini, celery, onion, potato. capsicum with garlic & a tiny bit of oil.. then added in some cooked peas & corn and threw it in the blender.. ohh and had chicken stock over the veggies in the oven at the end :)
I never realized there were so many ways to make it!!
I chop up a whole butternut pumpkin, a few potatoes, a sweet potato, carrot and onion and put in a pot of water with some chicken stock and let boil til everything is soft then blend with a barmix. (so much easier than a blender!) put some cream in and then a little more when served. Yummo! I'm having some leftover for lunch that I froze from last time :)
i made pumpkin plus soup today too.
roasted pumpkin in oven, lightly roasted onion & garlic too, roast potato, roast sweet potato.
combine in slow cooker roast vegies & grated ginger and vegie stock.
blend & serve
haven't tasted yet but it smells awesome!
How long do you leave in the slow cooker?:
cumin is good to add as well
Jamie Oliver has a recipe for an amazing pumpkin laksa type soup. If you do a search you'll find it, it's sensational!