Wednesday, November 28, 2012

Mystery Pumpkin/Squash Soup

 
I bought this green gourd for our Thanksgiving decor because I am partial to that color. It ended up sitting around for quite some time till I decided I need to do something with it. It was was quite hard to cut and it was all I could do to cut it into large pieces. I stuck the quarters, with peel on, into a roaster, drizz;ed with olive oil to cook for about an hour and a half. Then I made this easy soup.
Ingredients:
  • 6 - 8 cups cooked and mashed squash or pumpkin
  • 1 onion, chopped very fine
  • 2 tbsp oil
  • 1 - 2 cloves garlic, crushed
  • 4 cups chicken stock ( I use water and better-than-boilon)
  • 2 - 3 tbsp Italian seasoning
  • 1 - 11/2 tsp salt
  • 1/4 tsp pepper
  • chilli flakes or chili powder according to personal taste. I used a rounded tsp chili paste.
  • 1 cup millk or half and half cream
Method:
  1. Cut squash or pumpkin into large pieces, removing seeds, keeping the peel on. Roast, covered, and drizzeld with olive oil, for about 75 minutes, or until soft,  at 375 F. Cool.
  2. Remove peel, return to roaster and mash with potato masher.
  3. In a large soup pot, cook finely chopped onion in oil until soft, then add garlic and stir once more.
  4. Add mashed squash, broth, spices and bring to simmer. Add milk or cream and continue to simmer until time to serve.
  5. This makes a large pot full. Can be divided into containers and frozen or just make half the recipe.
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4 comments:

  1. Bonne idée de la présenter et de la déguster avec ses graines !
    Sacha

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  2. It looks delicious. I find myself increasingly interested in making soups.

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  3. This looks wonderful! Have you frozen it with milk or half and half before? I'd love to try this and freeze some, but I'm a little nervous about how the dairy might come out after being frozen and thawed. I'd love to hear more about that if you've done it. Thanks for sharing the recipe.

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    Replies
    1. I have not frozen this soup, however I would try freezing some. I do not think the milk should be a problem, but if you are concerned, you can always freeze without adding the cream or milk and add it later.

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