I had some homegrown Kent pumpkin to use up this weekend.
Chopped up half of want I had to boil and gave the other half to DF-D to use. Then I set about making some Pumpkin Soup later in the day. As I was using cooked cold pumpkin, I need to charge the recipe somewhat. I blended few recipes together and did a what's in the pantry style soup I start out with 3 pounds of raw pumpkin that was cooked & cold still in it's cooking water. I put this in a large saucepan and blend/mashed to a pulp. Adding 1 tbsp. vegetable stock powder to 1 cup boiling water into the mixture. Heating this up on a stovetop. Adding 2 tsp. minced garlic, 2 tsp. minced ginger paste, 2 tsp. grounder coriander, 2 tsp. Thai Green Chilli Paste, and to give a bit more of a kick, I put in 100g Cajun All Purpose Sauce that need to be use up. After bring to the boil then slowly simmering for around 20 minutes. I had large serving of this for dinner with toast. I got around 6 serving for next few days. It can be frozen up to two months. I just reheat it in the microwave.
Now to make a copycat recipe of Cajun All Purpose Sauce. It will be fun trying!
BREAKFAST 2 Boiled Eggs & Toast Coffee
LUNCH Grilled Cheese on Toast Apple Coffee
DINNER Pumpkin Soup with Toast Salad Coffee
Cooking pumpkin and making soup
August 19th, 2006 at 10:37 am