What else to do with Pumpkin ~ A twist on Soup and Seeds

If you saw yesterday’s Blog Post (How Big Does Your Pumpkin Grow), I mentioned a number of Pumpkin recipes I tried, of which I included Spicy Pumpkin and Apple Chutney.  Today I am posting Thai Coconut Pumpkin Soup and Roasted Pumpkin Seeds for your autumn harvest enjoyment. (Tomorrow, I will post a Pie recipe to close on a classic .) After all, those large pumpkins go along way.

Thai Pumpkin Soup (a recipe from BBC Good Food)

Ingredients:

1 1/2 kg pumpkin or squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a little
3 to 4 tbsp Thai red curry paste
400 ml can coconut milk
850 ml vegetable stock
lime juice and sugar, for seasoning
1 red chilli, sliced, to serve (optional)

Instructions:

  1. Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
  2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
  3. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
  4. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
  5. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

Roasted Pumpkin Seeds (a recipe from Country Living)

Ingredients :
3 cups fresh pumpkin seeds
4 cups water
3 tsp salt
1 tbsp olive oil
1/4 tsp paprika

Instructions :
Heat oven to 350 F / 175 C.Place pumpkin seeds, water, and 2 teaspoons of salt in a large saucepan and bring to a boil for 15 minutes. Drain seeds, blot dry, and toss with olive oil, paprika, and remaining teaspoon of salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp — about 30 minutes.

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