Pumpkins are healthy and delicious, low in fat and sodium, rich in potassium and vitamin A. Because pumpkins are harvested in the autumn they tend to be associated with Thanksgiving and Halloween, but with the wonders of modern transport they can be enjoyed throughout the year.
Pumpkins are healthy and delicious, low in fat and sodium, rich in potassium and vitamin A. Because pumpkins are harvested in the autumn they tend to be associated with Thanksgiving and Halloween, but with the wonders of modern transport they can be enjoyed throughout the year. This recipe makes six portions of rich, creamy pumpkin soup.
Pumpkins at Halloween and Thanksgiving
Because pumpkins are ready to harvest in autumn they tend to be associated with Thanksgiving and Halloween, but are eaten all year round in many parts of the world
Pumpkins are part of the Cucurbitaceae family which includes melons, squash, cucumbers and gourds. A very large pumpkin can weigh in at more than 90 pounds. Pumpkins are actually a fruit, rather than a vegetable. The healthy flesh is low in fat and sodium, rich in potassium and vitamin A, and has no cholesterol. There are a number of different types of pumpkin, each with a slightly different flavour, basically similar to sweet potato.
Pumpkins – the Main Differences
The main differences are in the thickness of the skin and its colour. Some have very thin skins which are easier to remove. Pumpkins with thinner rinds are easier to cut.
Larger Pumpkins – Less Flavour
Generally, the larger the pumpkin the tougher the skin. They will still be edible, but larger pumpkins tend to have tougher flesh and far less flavour. For cooking purposes it is best to look for pumpkins grown specifically for eating. However, larger pumpkins will make a reasonable pie or soup and all types can be used in both sweet and savoury dishes.
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Ingredients - Serves Six
1 kilo pumpkin flesh. To prepare: peel and remove pips and stringy centre, cut flesh into small chunks.
1 large onion, peeled and finely chopped
2 tbsp olive oil
Salt and freshly ground black pepper
1 litre milk. I prefer to use unsweetened almond milk, firstly, because it's low fat and vegetarian, and secondly, its nutty flavour enhances the flavour of the pumpkin.
Optional ingredients to garnish:
Chopped dill, coriander or chervil
Melt oil in a large sauce pan and fry until it becomes soft and transparent.
Add the cubed vegetable, plus a pinch of salt, and just enough water to cover.
Bring to the boil and simmer for approximately 15 minutes or until the fresh begins to soften. Stir frequently and do not allow to boil dry, adding water if necessary.
Leave to cool for about 15 minutes. Slowly stir in the almond milk, season to taste, and gently re-heat. Do not allow the soup to boil.
Mash or liquidize the pulp.
Serve immediately or freeze when cold.
To serve: pour into warm soup bowls and garnish with a large spoonful of crème fraiche and chopped herbs.
This soup freezes well. If freezing, do not add the crème fraiche until you're ready to serve. Defrost thoroughly, reheat gently.
I forgot the buy the fresh herbs for the garnish so they are not shown in this image.
Gluten-Free Information and Recipes on Infobarrel
If you need to stick to a gluten-free diet, or are just interested in gluten-free food, these recipes may also be of interest:
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