This soup has been a little while in the making. We collected the seeds to grow the pumpkin 23/07/2012 and then planted them in the garden in November.
They grew over Summer and were harvested this week. This is my first pumpkin crop and I have to say that I am a little bit proud of it!
I picked the first of the crop of couple of weeks ago as it split and it has been drying in the sun, as the others are now doing.
This week I am taking part in the Local Harvest Challenge. The Challenge is about reducing food miles, eating local and seasonal food. One of the best ways you can do this is by growing your own. My little harvest makes it the perfect time to take a knife to one of these beauties to see how they taste.
We have had visitors over Easter and I worked at my office job yesterday so I kept it simple and made this family favorite.
- 150 grams onion - diced
- 4 cloves garlic - finely chopped
- ½ tablespoon olive oil
- 2 teaspoons sweet paprika
- 1.4 kg of pumpkin - cubed and baked
- 500 grams of potato - peeled and cubed
- 5 cups of vegetable (or chicken) stock
- 2 or 3 bread ends - cut into cubes
- 20 grams fresh basil leaves
- ⅙ cup of olive oil
- 1 small garlic clove
- 2 tablespoons pine nuts
- salt and pepper to season
- Yoghurt to serve if desired
- To a soup pot add the garlic, onion and oil and fry on medium/low heat until the onion and garlic soften
- Add the paprika and still until fragrant
- Add the pumpkin and potato then the stock
- Stir and simmer for about 30 minutes until the potato is cooked (test with a skewer - if it is soft the soup is ready)
- While the soup is cooking add the basil, oil, garlic, pine nuts and pinch of salt to a food processor and pulse until combined
- Heat a pan with a drizzle of oil and add a heaped tablespoon of the pesto you have made
- Add the bread cubes and stir until coated remove when they brown and use to serve with the soup
- Blend the soup using a stick blender or with a masher if desired and serve with the croutons and yoghurt
- Season to taste with salt and pepper.
Note: the prep time for this recipe includes the time to bake the pumpkin. To save time you could cook it in the pot instead. I like the extra flavor baking provides.
Local Harvest Challenge Notes:
- The onion, garlic and basil for this recipe were also grown in my garden. The yoghurt is home made
- The olive oil is local, as are the bread and potatoes
- The stock I had in the freezer from a batch I made some time ago
- Overall, I think this meal receives a tick for local and homegrown.
I am looking forward to experimenting with the rest of the pumpkins to come up with some new recipes.
My pumpkin recipes from last year included:
- Pumpkin & Chicken Tart (published in Family Food – The Dinner Edition)
- Pumpkin bread
- Stuffed pumpkin bread
- Vegetable frittata
- Pumpkin pancakes (my favorite!)
Do you have any new ideas for me. What else can I can try with my homegrown pumpkin? Let me know in the comments.
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