31/10/2018
Celebrating pumpkins with an outstanding soup recipe
Growing up in America, Halloween was a big part of my life as a child. I have to admit it – I ate tons of sweets and always felt pretty miserable after. Now as an adult, I still like my pumpkins but generally in a different form to my childhood Jack o’lanterns (I loved carving these and some years still do).
In Chinese medicine nutrition, pumpkins are seen to benefit those who suffer from damp conditions including eczema and oedema. It’s also good for those with blood-sugar imbalances such as hypoglycaemia and diabetes. This can also be useful to encourage discharge of mucous from the lungs and throat.
One of my favourite ways to enjoy pumpkin is in this delicious soup recipe which combines it with sweet potatoes and a fabulous trio of spices.
Spicy pumpkin and sweet potato soup
(Serves 4-6)
Ingredients:
1.3-1.5 kg cooking pumpkin
4 medium-sized sweet potatoes
1 large onion
1-2 garlic cloves
1 Tbs coriander seeds
1 Tbs fennel seeds
2 Tsp cumin seeds
2 Tsp dried oregano
1/2 Tsp dried chilli flakes
1/2 tsp black peppercorns
2 Tbs olive oil
1.2-1.5l chicken stock or veg stock
To serve: creme fraiche or greek yoghurt; a bit of bacon allumettes and some shredded basil leaves all go well here.
1. Heat oven to 200C
2. Use a pestle to grind coriander, fennel, cumin, oregano, chilli and peppercorns and salt into a coarse powder. To this add the clove of garlic and 1 Tbs of olive oil to mash into a coarse paste.
3. Wash pumpkin skin, deseed and slice into wedges roughly 6 cm across. Peel potatoes and slice lengthways into six wedges. Smear vegetables with paste and put in roasting dish and put into the oven.
4. Roast for 30-40 minutes until tender and just blackening at the tips. Ten minutes before end of roasting time add bacon on a separate piece of tin foil and roast until brown.
5. Meanwhile fry off onion in olive oil in a saucepan large enough for the soup.
6. Coarsely chop roasted vegetables and use a wand mixer or put into a food processor for an extra-smooth consistency. Blend using some stock to make pureeing easier. Definitely make sure you scrape all the spicy bits from he bottom of the roasting tin and use stock if necessary to loosen (there’s lots of flavour here!) and add it to the blended mixture.
7. Add liquid to pan along with stock to achieve your desired consistency. Simmer for ten minutes and season to taste.
8. Serve with the garnishes above and enjoy!