A few days ago, I was walking back from the post office to home when I stopped at my local flower shop trading on the side of the road. I like stopping there. He is not selling a large varieties of flowers and trees but everything he sells is seasonal!
My attention has been caught by small uniform round pumpkins with orange skin, small sugar pumpkin or from their Latin name Cucurbita pepo.
Pumpkin season has started a few days ago as Halloween’s day is approaching rapidly.
At this time of the year, expect to carve pumpkins to decorate the front of your house, some types of pumpkins are great to create delicacies.
So, it’s always tempting to get one of these good looking pumpkins. Not only their shape is great but their flesh too. Orange flesh, sugary sweet flavour and smooth texture. Flesh is said to be one of the best varieties for making pies, it is also good for baking, soups and casseroles.
When I was working at Trinity Restaurant in Clapham Common, I used to make this soup through the Autumn season.
We used to receive a net of pumpkins every 3 days. Our jos was to take the top off the pumpkins, scoop their flesh out, to reserve the seeds for a later use and finally to make a soup.
It’s one of my favourite soups. It’s a rich soup including butter, cream, milk and a good vegetable stock.
When the seeds are being separated from the flesh, slice 1/2 an onion and sweat it with butter and salt.
Add the pumpkin flesh and cook it in a pan, lid on, rapidly to keep the max of flavour. Stir the soup quite often to make sure that it’s not going to catch on the bottom of the pan. The soup base should be cooked uniformly.
At this stage, add one part of vegetable stock for 1/4 part of cream and 1/4 part of milk. Bring to the boil and blend the soup straight away.
Adjust seasoning. Add a splash of lemon juice and pour the soup into the small pumpkin sugar shell. Top the soup with the pumpkin seeds washed and toasted.
Here we go, a fast and an easy soup to make to impress your guests at home. Something a bit more special than a simple soup and using all the pumpkin from shell to seeds.
Please take time to read the following articles. You will find some interesting information about the large varieties of pumpkins available. From curving to cooking, the list is endless.
MY LATEST POST
As Christmas is just around the corner, you might certainly started to create your menu or even thinking to hire a private chef to look after your party. If so, please be in touch with me by clicking on the link below.