Spring to Fall - recipe

Posted by Ruth on 31 October 2014 | 0 Comments

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November I always consider the beginning of the "crazy" season, well that's how I look at it. Everyone is crazily trying to get their projects finished or in some cases, started and getting ready for our Christmas festivities. Although it is Spring in the southern hemisphere and fall in the northern, it reminds me of pumpkins - could be Halloween of course! Anyway, I must say that "pumpkin anything" is listed at the top of my favorites so I thought I'd share a couple of recipes.

My all time favorite soup is Pumpkin Soup. It is simple to make and tastes ever so great. I like using fresh pumpkin for best taste and I tend to buy the grey pumpkins or squash as some call them. Pumpkins do have different flavors, but it's the spices that really bring out their flavors.spring to fall with pumpkincloseup2

For my recipe I use:

  • 1 clove garlic minced
  • 2 tablespoons of solid chicken stock or OXO cubes
  • 4 cups water
  • 2 large onions chopped up really fine
  • 2 large Kumara (orange sweet potato - also known as yams in North America) - pealed and chopped
  • 1 pumpkin of medium to large size
  • salt and pepper to taste. (I like my soup spicy so add extra pepper here)
  • nutmeg to sprinkle on top when serving

The easiest way to pulp the pumpkin it cut it in half, remove all the seeds and stringy stuff and then bake it in the oven for about 45 minutes at a moderate heat. Place the pumpkin cut side down on tin foil on a tray, this helps prevent it from drying out. Once the pumpkin is cooked, it can easily be scooped out of the skin and the skin can be discarded. This is a much easier way than traditionally done by pealing it while raw. 

I throw all the ingredients (except the nutmeg) in a pot and bring to the boil, then simmer about 30 minutes until everything is cooked. I let it cool for 30 minutes or so then place it in the blender to make it smooth and creamy. This makes a lot but never enough for me to freeze any because I love it so much I tend to just eat it all up, but you can freeze serving sizes if you like. spring to fall with pumpkin

The beard I have with my soup is.... wait for it.... can you guess?... Pumpkin bread. Tomorrow I will write the recipe up for that so you might try it. If you plan to, save a cup of the pumpkin pulp.

The quilt in the photo is "Spring to Fall". The colors really go well with my pumpkin soup! What do you think? You can find out more about this quilt on our website: Spring to Fall


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