catching up, catching up, catching up. that's all i seem to be doing these days. phew. i'm so looking forward to our 5 day weekend. i seriously need some rest. but at least autumn is (supposed to be) coming! (seriously, hong kong. get your weather together and decide whether you want to be sweltering or nice and breezy already!) now, speaking of autumn, i have the perfect autumn recipe for you- pumpkin soup!
i'd actually made this sometime ago (as i said, i'm catching up with my posts) for dinner, and it turned out pretty great. the original consistency of the recipe needs some slight tweaking, as everyone's preference for the thickness of their soup varies. I'd been wanting to try out the recipe when i first saw it about a year ago on sorted from their series sorted at the table, so when i finally got the chance, of course i used it and tried it out. it's just logic. (well, my logic. you may have your own.) this brightly colored soup is filling with a slight kick from the cumin, although the cumin is certainly optional. sub in a little more sage if you'd like to leave out the sage.
i'd actually made this sometime ago (as i said, i'm catching up with my posts) for dinner, and it turned out pretty great. the original consistency of the recipe needs some slight tweaking, as everyone's preference for the thickness of their soup varies. I'd been wanting to try out the recipe when i first saw it about a year ago on sorted from their series sorted at the table, so when i finally got the chance, of course i used it and tried it out. it's just logic. (well, my logic. you may have your own.) this brightly colored soup is filling with a slight kick from the cumin, although the cumin is certainly optional. sub in a little more sage if you'd like to leave out the sage.
the process takes some serious time, but really isn't all that hard. the key part is to roast the pumpkin in the oven for 90 minutes, the roasting helps to brighten and preserve the color of the pumpkin flesh, all the while enhancing the sweetness of the pumpkin. you then let the pumpkin cool, which takes about another 90 minutes (i did tell you it took time. don't look at me like that). you then cut the pumpkin into about 4 to 8 chunks and scoop out all the seeds, which you can put aside to roast and eat as a snack later. the flesh then needs to be separated from the skin, and then stir fried with some finely diced shallots, crushed garlic, and torn up sage. add your stock and let it simmer for a few minutes. season your mixture with salt, pepper, and spices, and then throw it into a liquidizer or use a hand processor to puree everything. add your cream and then process some more, and reheat everything. all that's left is to drizzle on some cream, garnish with a sprig of fresh sage, and serve!
honestly not very hard or too much work; it's mostly just the pumpkin that takes some waiting around and work.
the pumpkin seeds should be put in a sieve and rinsed so that there is no pulp left. you can then roast them in an oven or a toaster oven tossed in some table salt and spices or put them in bread or something. up to you.
this would be a great soup for thanksgiving, or any night where you want to sit in front of the tv and marathon doctor who, or, you know. whenever you've got your hands on a pumpkin or want pumpkin soup.
recipe after the jump :)
honestly not very hard or too much work; it's mostly just the pumpkin that takes some waiting around and work.
the pumpkin seeds should be put in a sieve and rinsed so that there is no pulp left. you can then roast them in an oven or a toaster oven tossed in some table salt and spices or put them in bread or something. up to you.
this would be a great soup for thanksgiving, or any night where you want to sit in front of the tv and marathon doctor who, or, you know. whenever you've got your hands on a pumpkin or want pumpkin soup.
recipe after the jump :)
Ingredients1 large pumpkin (3-4 kg) a knob of butter 4 shallots 3 cloves of garlic some fresh sage (plus more to garnish) 1 tsp cumin 1/2 tsp ground nutmeg 350ml chicken or vegetable stock 150ml cream (plus more to garnish) salt and pepper, to season | Ready to cook?
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Recipe adapted from Sorted Food. Click here to check out the original recipe.