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Thread: Accidental Pumpkin Soup

  1. #1
    Elite Member Sassiness's Avatar
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    Default Accidental Pumpkin Soup

    I'm so proud of this recipe, as I created it off my own bat after a disaster with making a curry, where I misread ".15 L of stock" as "1.15 L" and had waaaaaay too much liquid going on. Took as much as I could out, and then though "Bugger - what do I do with that now?"

    Answer - pumpkin soup!

    Anyway... the story of Accidental Pumpkin Soup:

    Was making a curry one night, while drinking wine and talking to a
    friend who was visiting. Which of course doesn't make for productive
    conditions to be paying a hell of a lot of attention to the recipe! I
    misread 0.15 L of stock as 1.15 L, and realised it AFTER I'd added it
    to the mix! Thought "Shit!! This'll take forever to reduce" My mate
    suggested just taking out the excess, which I did, and ended up with a
    really flavoursome curry vegie stock.

    What the hell could I do with it? I know - at college, we used to get
    a ripper of a curried pumpkin soup. I'll make that the next day. I
    rang up Ma and got her pumpkin soup recipe and then got inventive. It
    turned out sooooooo good, albeit bloody spicy (not sure how - there's
    not a huge quantity of chili in it)

    This is the recipe I used when I made it from scratch.

    Dice one brown onion and fry in olive oil until soft. Add a few cloves
    of garlic (finely diced) and a hunk of ginger about 2 cm long that's
    been grated. Then add spices - 2 teaspoons each of ground cumin and
    ground coriander and 1/2 teaspoon of tumeric. Fry off a little. Add
    1/2 cup of red lentils, and a bit over a litre of vegie stock (stock
    powder in water is okay - my logic is that all the curry flavours will
    add to it, so there's no real need to use a strong stock). Let it brew
    for a bit.

    Then chop up a couple of carrots and a whole butternut pumpkin. Add
    these to broth and let it simmer.

    Chop up a lot of fresh coriander and a little bit of chives and thyme
    (this is called "Hmm... I've bought coriander, what else have I got in
    my garden?" that I did when I first made this soup, and it turns out
    nice. Probably a few too many flavours going on really, but who
    cares?) Add this to the soup, and put in a bit of chilli powder
    (either a teaspoon of dried chilli flakes - did that the first time -
    or about 3/4 teaspoon of ground chili powder - that's what I've done
    this time). Bring to the boil, then bring the temperature back down to
    a simmer. Leave to simmer for half an hour-an hour... ish...

    After cooking it for a while (half an hour, an hour, an hour and a half - depends on how mushy you like your pumpkin and what else you have going on - i.e. how long you forget about it for until your housemates come up and say 'do you want it blended yet? Coz I'm getting hungry!") put in some coconut milk (about 200 ml). Some lemon zest and
    juice seems to work really well too. Blend and serve with fresh crusty bread.

  2. #2
    Elite Member McJag's Avatar
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    Default

    Would a butternut squash and a butternut pumpkin be the same thing?
    I didn't start out to collect diamonds, but somehow they just kept piling up.-Mae West

  3. #3
    Elite Member Sassiness's Avatar
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    Yes, they are

    Not sure why food marketing people insist on calling butternut pumpkins butternut squashes, but I think it's to do with making it more palatable to countries in which pumpkin has not traditionally been eaten by people (e.g. UK, where I was horrified to discover that pumpkin wasn't widely available, as people thought of it as pig food. I had to survive 6 months with no punkin soup, no roast punkin, no punkin risotto... I like my punkin!!)

    You can use any sort of pumpkin in this, I just happened to use butternut because it was the right size to give me the right sort of quantity of pumpkin I wanted that time.

  4. #4
    Elite Member McJag's Avatar
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    I like my squash! I guess here we think of it as Halloween decoration, but SQUASH oh yes!
    I didn't start out to collect diamonds, but somehow they just kept piling up.-Mae West

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