I love autumn. I love the weather. I love the colours. I love the festivities. And I love the pumpkins. However, I really dislike the mess that accompanies anything to do with pumpkins – it gets everywhere! – and it always seems like such a shame to waste so much veg simply for decoration. So this year, I thought I would try and minimize some of the waste and have a go at making something. Now, I’ve never really been one for pumpkins in the past, but I think that was a result of some quickly cobbled recipe and it never really tasted that nice.
This year, I’ve prepared myself a little more. I’ve picked two recipes to give a go and I thought I would let you know my experience for each so that you can always give it a go if you want to.
The first recipe I tried was Pumpkin soup. As the weather gets colder and wetter and windier, there is honestly nothing better than a nice bowl of soup. I also think there’s not a lot that can go wrong with soup – well, so far that’s what I’ve found anyway!
I found a few recipes online for a range of various variations of the same dish, but decided to give it a little tweak to make it my own. I’ve given it the inventive name of ‘St-oup’ because the final product was halfway between a soup and a stew. I think if I had liquidized it more it would have been more soup like but, regardless, it was lovely.
The finished product was absolutely lovely and full of scrummy flavours – which is good because it made bloody millions! So here you go. I hope you enjoy it 🙂
- Leftover Pumpkin – around 1 pumpkin worth.
- 2 carrots.
- 2 parsnips.
- 2000ml crème fraiche.
- 3-4 rashers of bacon.
- 1 garlic clove.
- 1 tsp Mixed herbs.
- 1 tsp cayenne pepper.
- 1 stp cumin.
What to do:
- Place pumpkin in a saucepan and boil for around 5-10 minutes. Then, take off heat and mash until you have a mixture which is somewhat smooth and somewhat lumpy but lovely and orange.
- While the pumpkin is cooking, chop the carrots and the parsnips into chunks and put on to cook in boiling water. Once cooked, add to the pumpkin and mashed.
- Cut the onions and bacon into small chunk and fry in a small saucepan with the crushed garlic clove until browned. Then, add to the veggy mush.
- Return the saucepan with the veggy-bacony goodness to the heat and stir in the crème fraiche until smooth and lovely. Then add the herbs and spices – tasting as you doo.
- Turn off the heat and serve in bowls with some tasty crusty bread.
And it is really that simple. I am freezing my leftovers so that I can enjoy later in the season so if you are overwhelmed by the amounts you can always follow suit.
I hope you’re having a lovely holiday season.
Until next time,