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Topic: Pumpkin soup (Read 2718 times)
cornykev
Hectare
Posts: 9,893
Sunny Cheshunt just outside North London
Pumpkin soup
«
on:
November 22, 2007, 19:53:58 »
I harvested my pumpkins last week before the frosts got at them but I didn't know what to do with them, so I give them to a mate down the club, she rang me today and ask me to come round to collect my pumpkin soup she had made for me. So I had some tonight before my dinner it was the first time I had tasted any, very nice it was too, even the ten year had some. :P ;D ;D ;D
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MAY THE CORN BE WITH YOU.
flowerlady
Hectare
Posts: 1,422
"Tug-o-Weeed!"
Re: Pumpkin soup
«
Reply #1 on:
November 22, 2007, 22:36:22 »
Just in case you have another one ... ;)
Pumpkin Soup
2 small onions skinned and sliced
1 pumpkin, weight about 1.4 kg (3lbs) peeled, seeded and chopped
50g (2oz) butter
1 pint of white stock
45ml (3level tbsps) of flour
1 pt milk
salt and pepper
a little grated cheese to sprinkle
45ml (3 tbsps) cream to stir into the top
chopped parsley to garnish
Lightly fry the onions and pumpkin in the butter for about 5 minutes, do not colour. Add the stock, cover and simmer for about an hour, or until vegs are soft. Sieve or puree the soup in blender and return to pan. Blend the flour with a little of the milk to a smooth cream. Add the rest of the milk to the soup and reheat. Stir a little of the soup into the blended flour and milk and return this mixture to the pan. Bring to the boil, stirring until it thickens and cook for a further 2-3 minutes. Season, stir in the cheese and cream and sprinkle with parsley.
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To everything there is a season and a time to every purpose under heaven: a time to be born and time to die: a time to plant, and a time to pluck up what is planted. Ecclesiastes, 3:1-2
djbrenton
Hectare
Posts: 1,309
I love Allotments4All
Re: Pumpkin soup
«
Reply #2 on:
November 22, 2007, 22:55:04 »
I use vegetable (or chicken ) stock to make mine and lots of sage.
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cornykev
Hectare
Posts: 9,893
Sunny Cheshunt just outside North London
Re: Pumpkin soup
«
Reply #3 on:
November 24, 2007, 20:21:16 »
I'll have to find out from my mate what she put in it. ;D ;D ;D
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cleo
Hectare
Posts: 2,641
I love Allotments 4 All
Re: Pumpkin soup
«
Reply #4 on:
November 24, 2007, 20:43:57 »
A bit of home made curry spice mix goes well as well. And if you want to look all dead posh serve the soup in the pumpkin shell
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tomatoada
Hectare
Posts: 1,621
south birmingham
Re: Pumpkin soup
«
Reply #5 on:
October 26, 2012, 10:27:22 »
Many thank sfor replies. Will be making it tomorrow. Any additions welcome.
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antipodes
Hectare
Posts: 3,366
W. France, 5m x 20m (900 ft2)
Re: Pumpkin soup
«
Reply #6 on:
October 26, 2012, 10:31:29 »
There is the same thread on Recipes forum!!!
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2012 - Snow in February, non-stop rain till July. Blight and rot are rife. Thieving voles cause strife. But first runner beans and lots of greens. Follow an English allotment in urban France:
http://roos-and-camembert.blogspot.com
cornykev
Hectare
Posts: 9,893
Sunny Cheshunt just outside North London
Re: Pumpkin soup
«
Reply #7 on:
October 26, 2012, 19:47:35 »
I thought to myself I don't remember starting this thread, then I saw it was 5 years ago.
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lottie lou
Hectare
Posts: 1,621
Birmingham
Re: Pumpkin soup
«
Reply #8 on:
October 26, 2012, 19:50:53 »
The grated rind and juice of half an orange. Make sure it is an unwaxed one.
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Toshofthe Wuffingas
Acre
Posts: 270
Half allotment 1 mile from the sea, North Suffolk.
Re: Pumpkin soup
«
Reply #9 on:
October 27, 2012, 19:00:00 »
We saw a recipe somewhere for pumpkin and apple soup and tried it with a butternut squash earlier this year but I didn't think the combination worked. Pumpkin and apple (and spices) are fine in a pie or tart though.
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caroline7758
Hectare
Posts: 7,267
Berwick-upon-Tweed
Re: Pumpkin soup
«
Reply #10 on:
October 27, 2012, 19:08:04 »
I find roasting the pumpkin first (sliced without peeling) gives it more flavour- and it's much easier to peel after roasting.
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Lottiman
Hectare
Posts: 524
Re: Pumpkin soup
«
Reply #11 on:
October 27, 2012, 19:33:14 »
When we make pumpkin soup we use onions, garlic, butter, coriander seeds, cumin seeds, red chillies, turmeric, smoked bacon, pumpkin flesh, veg or chicken stock and cream.
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