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.
We had a lot of plums this year, all from one Victoria tree (this is the tree I’ve nearly killed plenty of times).
We’ve made lots of plum jam but we quickly had to get a move on as they were rotting in the fridge so I made a plum crumble. It seems to have been a hit and here is the recipe if it tickles your tastebuds…
Victoria Plum Crumble
For the fruit: -1kg Victoria plums, de-stoned -3tbsp granulated sugar
For the crumble: -110g plain flour -55g granulated sugar -170g salted butter
Preheat the oven to 180C.
Place the fruit at the base of an ovenproof dish. Sprinkle the sugar generously over the top, and mix it in.
In a bowl, using your fingers, rub the flour, sugar and butter together, so that the mixture resembles large breadcrumbs. Scatter the crumble over the top of the fruit.
Place the dish in the oven and cook for about half an hour, until the fruit is hot and bubbling and the crumble is golden brown.
Serve warm. Keep in the fridge for up to three days.
-Large knob of salted butter -1 large onion, finely sliced -2 garlic cloves, diced -450g chopped tomatoes -300g basmati/ risotto rice -200g shiitake or button mushrooms, cut into tiny pieces -2 handfuls of pak choi or spinach, shredded and de-stalked -Snap peas, to serve
Melt the butter in a large frying pan on the hob. Add the onion and fry until golden brown. Add the diced garlic followed by the chopped tomatoes (you ca use fresh or tinned, whatever you have on offer) and rice.
Bring the mixture to a high heat so that it is bubbling, stirring in the rice as it cooks. If the tomatoes start to dry out, boil some water in a kettle and add to the frying pan. Continue to stir until the rice has absorbed the liquid.
Stir in the chopped mushrooms. Leave until they have cooked a little in the mixture before stirring in the green pak choi or spinach leaves. Allow them to wilt.
Remove from the heat and serve onto plates with pea pods on the side. Enjoy.
We had a sudden influx of rhubarb and blackberries from a friend’s market. It was time to get inventive…
Rhubarb and Blackberry Crumble
For the Topping: – 170g plain flour – 110g salted butter (or unsalted with a good pinch of salt) – 55g caster sugar
For the fruit: -250g blackberries, washed -120g granulated sugar – 250g rhubarb, washed and cut into small strips, about 5cm long – 75g granulated sugar
Place the blackberries in a small pan with 120g sugar. Bring to the boil and then simmer until the blackberries have broken down and become stewed fruit.
Preheat the oven to 160C. On a baking tray, spread the cut rhubarb out and sprinkle 75g of sugar over the top generously. Put the tray in the oven and bake for about 20 minutes until the rhubarb is just starting to become tender. Remove the tray from the oven and put it to one side.
Prepare the topping: In a large bowl, mix the flour, butter and sugar with your fingertips until it has a breadcrumb consistency. If the mixture is too dry, add a little more butter and a dash of sugar. Likewise, if it is too wet, add a little more flour and sugar to the mixture.
Scrape the rhubarb into a oven-proof dish, followed by the blackberries. Scatter the crumble topping over the fruit, spreading it evenly and thickly.
Bake the crumble in the oven for about 1 hour or until the top is golden brown and the fruit is bubbling. Serve warm.
We’ve had some sad looking butternut squashes staring at us in the kitchen for a while and I finally took pity and tried out making my own quick tagine-styled dish. It is really good and not at all hard so give it a go if you have a squash glowering at you from the fridge!
Butternut Squash and Chickpea Tagine
-1 small butternut squash/ 1/2 a large one -1 onion, finely sliced -Olive oil, for frying in -1 garlic clove, finely diced -16 cherry tomatoes or 4 large tomatoes, sliced -450g cooked chickpeas -Rice, to serve -Greens, to serve
Cut up the butternut squash and remove the peel. Cut into fine chunks and fry in the olive oil with the onion, continually stirring so that the squash cooks, but does not burn. Fry for about 5-10 minutes, or until the squash is browning slightly and is cooked through.
Add the diced garlic followed by the tomatoes. On a high heat, stir the mixture like you did when frying the squash. You want the tomatoes to start to break down and release their juices, but not to burn. This could take between another 5-10 minutes.
Add the chickpeas and mix in well.
Serve with rice and greens. Also lovely with sweet potato.
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pep, that is round, with smooth, slightly ribbed skin, and deep yellow to orange colouration. The thick shell contains seeds and pulp. Some exceptionally large ones are derived from Cucurbita maxima. In NZ and Australia, the term pumpkin generally refers to the broader category called winter squash elsewhere.
Native to North America pumpkins are widely grown for commercial use and are used both in food and recreation. Pumpkin pie is a traditional part of Thanksgiving meals in the US although commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as for decoration at Halloween. Pumpkins, like other squash, are thought to have originated in North America. The oldest evidence of pumpkin-related seeds dating between 7000 and 5500 BC was found in Mexico. Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. One often-used botanical classification relies on the characteristics of the stems: pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded and more flared where joined to the fruit. Pumpkin fruits are a type of botanical berry known as a pepo. The word pumpkin originates from the word pepon which is Greek for “large melon”, something round and large. The French adapted this word to pompon, which the British changed to pumpion and to the later American colonists became known as pumpkin. Traditional C. pepo pumpkins generally weigh between 3 and 8kg (6 and 18 lb), though the largest cultivars, C. maxima, regularly reach weights of over 34 kg (75 lb). The color of pumpkins derives from orange carotenoid pigments, including beta-carotene found in carrots, provitamin B compounds converted to vitamin A in the body.
Pumpkins are a warm-weather crop that are usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures 8cm (3 in) deep are at least 15.5C (60F) and soil that holds water well. Pumpkin crops suffer if there is a lack of water or because of cold temperatures and sandy soil with poor water retention or poorly drained soils that become waterlogged after heavy rain. Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed. The thing I most fear for our pumpkins is powdery mildew – Powdery Mildew.
Pumpkins produce both a male and female flower. Bees play a significant role in the fertilisation of the flowers. Pumpkins have historically been pollinated by the native squash bee, Peponapis pruinosa, but this bee has declined, probably at least in part to pesticide sensitivity. Today most commercial plantings are pollinated by honeybees. One hive per acre (4,000 m2 per hive, or 5 hives per 2 hectares) is recommended by the US Dept. of Agriculture. If there are inadequate bees for pollination, gardeners often have to hand pollinate – inadequately pollinated pumpkins usually start growing but abort before full development.
To grow pumpkins, plant one seed in a tall yoghurt container filled with good compost, puncture a hole in the bottom of the pot to allow water to drain through, in April. Plant 1.5cm, 1/2 inch, deep (deep as your thumb) and firm the soil over the top. Keep well watered and put on a warm, sunny windowsill in your house. Take it off the windowsill at night to keep it warm. Transplant outdoors in May or when the frosts are over, spacing 1.2m (4’) apart. Keep moist and well fed – I feed mine lots of manure throughout the season because of my sandy soil that leaks away the nutrients – pumpkins are hungry plants. To prevent the fruit from rotting, gently lift from the ground and place a brick or large stone underneath them. Careful not to damage the stem. Harvest once they are turning orange all over, September – November and before the first frosts. The most obvious clue is to look at the stem as if it has died off and turned hard you know that the fruits are ready. Other ways of telling that the moment of truth has arrived is to slap the fruit (it should sound hollow) and to push your thumbnail into the skin, which should dent but not puncture. Cut the stalks a good 4 inches from where it joins the fruit. Wash the fruit with soapy water containing one part of chlorine bleach to ten parts of water to remove the soil and kill the pathogens on the surface of the fruit. Make sure the fruits are well dried. Then you need to cure it. Curing involves the hardening the skins to protect the flesh inside from deterioration. Do it properly and you can expect fruits to stay in top form for at least three months, comfortably taking you to the first harvests of next spring. Remove the fruits to a greenhouse or as sunny a windowsill as you can find having first brushed off any dirt. Allow your fruits to sunbathe and develop a tan! This should take about two weeks for the top of the fruit then once carefully flipped over, another two weeks for the bottom. Pumpkins and winter squash prefer a well-ventilated, dry place. Keep the fruits raised up off hard surfaces on racks or wire mesh with a thick layer of newspaper or straw. Keeping them off the ground will allow air to circulate around the fruits while the extra padding will prevent the skin softening and becoming vulnerable to infection.
The best pumpkin variety I’ve tried so far are ‘Racer’.
The practice of carving pumpkins for Halloween originated from an Irish myth about a man named Stingy Jack. The turnip has traditionally been used in Ireland and Scotland at Halloween, but immigrants to North America used the native pumpkin, which are both readily available and much larger, making them easier to carve than turnips. Not until 1837, does jack-o’-lantern appear as a term for a carved vegetable lantern and the carved pumpkin lantern association with Halloween is first recorded in 1866. In the United States, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween. In 1900, an article on Thanksgiving entertaining recommended a lit jack-o’-lantern as part of the festivities to encourage families to join together to make their own jack-o’-lanterns. Association of pumpkins with harvest time and pumpkin pie at Thanksgiving reinforce its iconic role. Pumpkin chunking is a competitive activity in which teams build various mechanical devices designed to throw a pumpkin as far as possible. Catapults and air cannons are some of the common mechanisms. Some pumpkin chunkers breed and grow special varieties of pumpkin under specialized conditions to improve the pumpkin’s chances of surviving a throw.
Pumpkin seeds, leaves, and juices all pack a nutritional punch. Pumpkin has a range of health benefits, including being one of the best-known sources of beta-carotene and are a good source of fibre -one cup of cooked pumpkin is 2.7kg of fibre. Pumpkins have been found to reduce blood pressure, reduce risk of cancer, combats diabetes and supports your immune system.
Here are some yummy pumpkin recipes and ideas to get you started:
You can simply roast them at 180C in the oven covered in olive oil for 45 minutes. You can use them in soups, stews. Grate them up and add them to any casserole or bolognese, stir fry etc. Make pumpkin pie, try inventing a new dip…
-1/2 large pumpkin -Olive oil, for greasing -Coconut oil, for frying -1 onion, finely sliced -1 tbsp mustard seeds -1tbsp nigella seeds -1tsp coriander seeds -Pinch of curry leaves -1tsp ground coriander -1tsp ground turmeric -1 1/4tsp ground garam masala -1/2tsp ground cumin -1 can of coconut milk -Rice, naan, popadoms, chapatis tomatoes, lettuce, cucumber raita etc. for serving
Preheat the oven to 180C.
Cut the pumpkin into segments. Place on a baking tray and grease with olive oil. Roast in the oven for approximately 45 minutes, or until golden brown and cooked. When ready, remove the pumpkin from the oven and using a knife and fork, cut the segments into chunky cubes.
Heat the coconut oil in a large frying pan. Add the onion and fry until starting to turn golden brown. Add the mustard, nigella and coriander seeds, followed by the curry leaves. Mix together and reduce the heat to a simmer. Leave for a few minutes to blend.
Add the ground spices with the garlic. Stir well. Leave for a few more minutes.
Add the pumpkin and mix in well together. Leave for a couple of minutes before stirring in the coconut milk. Combine the contents of the pan and leave to simmer for a few more minutes.
Remove from the heat and serve with rice, a flatbread, salad etc. Store left-overs in the fridge or freezer in containers.