I haven’t made a lot of soups in my time – carrot and coriander once years ago and a vegetable broth at River Cottage – but I have always wanted to make pumpkin soup with a homegrown pumpkin.
We did really well with the pumpkins this year and after my siblings had carved their spooky faces into two of them for Halloween, I turned one of them – forgotten which one, might have been Bob or Reg… – into soup. Cruel, but it was either that or feed him to the pigs.
Here is my super-duper easy pumpkin soup. You could add more seasoning to it of you would like more flavour. I have heard suggestions of chilli and peanut butter before…
Serves… a lot. At least ten people.
-1 medium sized pumpkin, 1.5kg, de-seeded -Olive oil, for roasting and frying -1 large onion, sliced -700ml boiling water -1 generous tsp Bouillon vegetable stock powder – A pinch of salt
Preheat the oven to 180C. Cut the pumpkin up into chunks and place on a non-stick baking tray. Drizzle generously with olive oil and place in the centre of the oven. Roast for about 45 minutes, or until the pumpkin wedges are cooked and perhaps browning a little. Remove from the oven and allow to cool.
In a deep-based pan, fry the onion in olive oil until golden brown.
Place the pumpkin and the onion in a food processor and blitz until mush.
Add the tsp veg stock powder to the boiling water and mix well. Slowly pour into the food processor and blitz the pumpkin again.
Scare the contents of the food processor into the pan and bring to the boil, stirring. Add the pinch of salt.
Serve hot in bowls. Store in the fridge for up to 3 days. Can be frozen too.
Just look at that red cabbage… homegrown and harvested from the plot yesterday.
It was the first time I have ever grown red cabbages before and I thought it was so beautiful, I decided to eat some. I went from cabbage hater, to ‘green cabbages are ok’ to ‘wow, red cabbages are good cooked too!’
Why should we eat cabbages?
89g of raw cabbage contains –
Vitamin K: 85% of the RDI
Vitamin C: 54% of the RDI
Folate: 10% of the RDI
Manganese: 7% of the RDI
Vitamin B6: 6% of the RDI
Calcium: 4% of the RDI
Potassium: 4% of the RDI
Magnesium: 3% of the RDI
Vitamin B6 and folate are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system. Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss. While both green and red cabbage are excellent sources vic C, red cabbage contains about 30% more. One cup (89 grams) of chopped red cabbage packs in 85% of the recommended intake for vitamin C, which is the same amount found in a small orange. So I might avoid Fresher’s flu…
Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation. Sulforaphane, kaempferol and other antioxidants found in brassicas are likely responsible for their anti-inflammatory effect.
Cabbage is full of gut friendly insoluble fibre, a type of carbohydrate that cannot be broken down in the intestines. Insoluble fiber helps keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements. Cabbage is also rich in soluble fibre which has been shown to increase the number of beneficial bacteria in the gut. These bacteria perform important functions like protecting the immune system and producing critical nutrients like vitamins K2 and B12. Eating cabbage keeps your digestive system happy.
Red cabbage contains powerful compounds called anthocyanins. They give this vegetable its vibrant purple colour. Anthocyanins are plant pigments that belong to the flavonoid family. Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease. Cabbage contains more than 36 different kinds of anthocyanins…
How to eat it?
Raw is probably best as most of the nutrients will be withheld that can sometimes leave during the cooking process. But I find raw cabbage icky. Steamed is the next best, followed by boiled, roasted, fried.
We boiled it and ate our red cabbage with lots of other homegrown produce for dinner – potatoes, sweetcorn, green Savoy cabbage, carrots, runner beans and courgette. It was beautiful and yummy and helped to ease my sore gut that had been suffering all day. See – homegrown produce is so good for you!
Update: one more pumpkin left to harvest… the other plants have all turned brown and died from powdery mildew so I cut their fruits off and took them inside to cure (more information here for those who are interested: Curing pumpkins). I’m leaving the last one on to make sure it ripens more and will take it away when the plant finally has to go.
Blight has hit the veg garden and the potatoes are starting to go – thank goodness it came so late this year as the main crop potatoes have managed to grow properly before the disease came. The tomatoes are going to suffer and I am expecting a lot of green ones to fall off soon but we did pretty well with the red tomatoes being grown outside this year in this once in a lifetime heatwave.
The autumn harvest of raspberries is being as wonderful as always. We had them last night for dessert along with homemade chocolate brownie ice cream and cookies and cream ice cream (recipes can be found on my Beagle Baking blog:
Harvested our first sweetcorn of 2018 yesterday, and I think it is our best yet.
Fully grown, yellow kernels, picked just at the right time. Not tough and old, but completely tender and sweet.
We grew our usual Swift F1 seeds this year. We started them off in tall yoghurt pots of compost indoors in May. Once they were big enough to handle and the frosts were over, we planted them outdoors into fertilised earth in direct sunlight. With the glorious sun in June and July along with a vigorous watering schedule, the actual sweetcorn plants grew huge, are tallest yet, going past my 5’3 at least.
Sweetcorn are pollinated by wind rather than insects. You want to get the dust from the tops of the plant onto the tassels below that will become the sweetcorn if pollinated. I did a lot of hand pollinating this year, due to the lack of wind, and thank goodness it seemed to work!
To check if the sweetcorn is ready to harvest, you wait until the tassels have become dark brown instead of white, basically died back. You then gently peel apart the green skin of the corn and insert a finger nail into one of the kernels – if the liquid comes out milky white, it is ready. If not, leave it for a couple of days before checking again.
Now this is important: harvest your sweetcorn only the you are about to cook it. As soon as you take that cob off the plant, its sugar starch degenerates rapidly, straight away. This means the taste of the cob decreases in yumminess very, very quickly. You are advised to bring a large pan of water to the boil before you pick your cob!
To cook the cob, remove the green outer leaves and tassels. Plop the whole cob into the boiling water and leave to boil for a couple of minutes. Remove and put to one side to cool. You can either serve sweetcorn whole as corn on the cob with some butter, or, standing the corn in a large bowl, using a knife, cut down the sides of the cob, scraping the kernels off. You can then serve the sweetcorn kernels without the cob or you can freeze them like this in plastic bags, as they will take up less space in your fridge. Cooking and freezing locks in the sugar starch and preserves the taste and goodness of the sweetcorn.
Does anyone else think of Pocahontas when they see sweetcorn with the green leaves still on?
That film’s got sot some cracking good songs.
Other fun news: made tomato passata last week and last night I used it to make homemade pizza.
That means that our dinner used homegrown onion, garlic, perpetual leaf spinach, oregano and tomatoes!
Shame the mozzarella and cheddar, olive oil and bread flour or yeast weren’t home produced… but at least the pizza base was homemade!
In my last post I got very excited about making my first preserved chopped tomatoes from our homegrown crop. I will end that little story by saying I used them in a homemade paneer curry last night and it was great – along with homegrown onion, garlic, coriander seeds and mustard seeds in it, and homegrown runner beans on the side, of course. Here is a link to my paneer recipe if you need it, part of my old cucumber post —> Cucumbers
Now that the rain has settled in … 😦 I’ve had lots of time to catch up on making preserves. Spent a busy Friday making two batches of strawberry jam and a chutney – recipe coming soon!
But I took the chance yesterday to snap some quick pictures of the garden in the sun before the rain came back and would love to share some with you. Below is a picture of our William red rose. It is the most prolific yet at the moment. I counted 7 flowers and another 8 buds getting ready to open the other day. This after mostly just 3 at a time for the last couple of years. It shows how good feeding a rose is… It is a beautiful, delicious smelling rose I highly recommend.
Next up we have the sweetcorn. It has grown so tall this year – taller than me, which isn’t saying much, but that makes it over 5’3… They have been loving the summer and he sprinkler and are looking really good. Next test will be to see if they have produced any kernels…
I grew most of my tomatoes indoors this year, which I always do because the English weather is often rubbish, but we do always get a few rogue plants in the compost we spread outside. These often come to nothing but this year they are laden with fruit and look stunning!
Below is a photo of the one chickpea plant that decided to germinate. The little brown pods are the beginning of what will hopefully turn into an actual chickpea being grown. Fingers crossed.
Runner beans are doing very well, but I’m going to have to start using a ladder.
The other huge plant this year was the courgettes. The actual plants were whopping in size. I should have taken a photo earlier when they looked even more striking, but I got one now to remind myself in the future that courgettes need space!
That’s all for now. Hope you all have a glorious twelfth – oh, fun fact, it is international elephant day on 12th August every year.
I don’t like rain, but I am actually happy it is here because it has been weeks without a drop and I am relieved to be given a night off from watering the parched plants.
So as you may have guessed from the title, we have a fridge full of courgettes (zucchini). They are going in everything I am cooking at the moment, such as my dinner from tonight, dahl. For the recipe, check out my Courgettes page, Carrot and Courgette Dahl.
Eaten with, of course, runner beans, and some kale. Using homegrown onion, garlic and mustard seeds as part of the spice base.
Runner beans: froze two bags today, cooked one container that I picked today for dinner tonight, and have another whole container to do tomorrow… before picking the next lot. Does anyone else feel like they have suddenly become blind while picking beans and always seem to miss some that turn into GIANT beans?
Bought a new bean slicer to replace the old one we broke which is making life a little simpler again. Anyone else tried standing there for over an hour slicing runner beans with a knife? I could not move my legs they got such bad cramp…
Picked our first red pepper today (we have had a couple of green ones already that have fallen off early). Time to celebrate with a new recipe…
This is a little sneak peak into my cookery book for using up surpluses of vegetables and fruit from the garden or market – which is getting closer to being ready…
Late Summer Fry
-2 large potatoes (or the equivalent as small potatoes), cut into chunks -1 medium sized courgette, sliced -4 broadbean pods, shelled -300g runner beans, sliced –Olive oil, for frying -1 large pepper, de-seeded and sliced -1 fennel bulb, diced
Bring three pans of water to the boil. In one, boil the potatoes until cooked, approximately 15 minutes. In another, boil the courgette and broadbeans, in the last, the runner beans. When cooked, drain and set to one side.
In a non-stick pan, heat the olive oil and add the sliced pepper and fennel. Over a high flame, fry until they start to brown. Add the boiled courgette and broadbeans, turning the flame down to a simmer. Stir them in. Remove from the heat – you want the courgette and broadbeans to only be slightly browned – and serve over potatoes and runner beans.