I bought this pumpkin in order to make pumpkin jam but instead, with a little help from our orange friend I decided to go with soup. It turned our absolutely delicious and apart from struggling with scooping and chopping the damn thing...it is very easy to cook.
1 double cream 100ml
1 pumpkin
1 tablespoon tomato purée
1 chopped red onion
2 cloves of garlic
1 or 2 red peppers
1 tablespoon olive oil
1 litre vegetable stock
fresh grated ginger
(optionally coconut milk and curry)
fresh grated ginger
(optionally coconut milk and curry)
What to do
- Halve the pumpkin, remove the pulp and chop up the flesh (scoop out the seeds and set aside)
- Heat 1 tablespoon olive oil in a pan and fry some peeled and chopped red onion and garlic for 5 minutes. Add 1 tablespoon tomato purée, sliced peppers, and the pumpkin.
- Cook for 10 minutes, then add vegetable stock, made from the stock cube, and bring to the boil. Reduce the heatand cook for 30 minutes.
- Blend until smooth. Add 100ml cream. Top with baked pumpkin seeds.
już dawno miałam wam to napisać, ale jakoś się nie składało: macie cudownego psiaka !!! :) ubóstwiam go:)
ReplyDeleteco do zupy - polecam dodanie curry i mleczka kokosowego, zupełnie zmienia oblicze pumpkina ;)
pozdrawiam
Tak tak, znajomi nam mówili, że z tymi dodatkami jest jeszcze lepsza. Następne 20 kilo dyni w wersji curry :)
ReplyDeleteDziękujemy, przekażemy piesi :) na zdjęciach nie widać tylko jaki z niej diabeł wcielony :)