Pumpkin soup
So, last night was Halloween. We had bought pumpkins to carve and this one missed out on its moment in the scary limelight. Isn’t it beautiful? What a gorgeous blue grey it is. Then inside it looks like this:
The contrast between the blue and orange is amazing. The skin is very tough. I got my knife stuck several times. With it being Halloween, pumpkin soup seemed appropriate. The photo is terrible, because now the clocks have gone back we have a dark house at tea time, but the colour and texture of this soup was amazing too, dark, unctuous and velvety.
As you can see, I served it with chopped crispy bacon and roasted pumpkin seeds. With the carving of the other pumpkins we have been eating a lot of roasted seeds lately. Butternut squash seeds are delicious roasted like this too. This soup doesn’t need adornment though, it is lovely on its own.
Pumpkins make an awful lot of soup. I only used half of this pumpkin and it made enough for about eight helpings. Thank goodness for freezers. The rest of the pumpkin will be steamed and pureed and frozen. I plan to try making a pumpkin bread.
½ pumpkin
1 onion, diced
1 apple, cored and chopped
½ tsp turmeric
1 tsp curry powder
salt
pepper
water to cover
Method
Pour a couple of tablespoons of oil into a large saucepan and add the onion and cook until translucent. Peel and dice the pumpkin and add to the pan, cook for a few minutes. Add the apple and stir. Add the turmeric and the curry powder and stir well and cook for a few minutes. Add enough water to cover the pumpkin generously and then season with salt and pepper. Simmer for about twenty minutes until the pumpkin is tender when you insert a knife.
Blend, process or sieve the soup until smooth. Taste for seasoning and serve.
