We're in exactly the reverse of the Northern Hemisphere with regards to season change. Still, we have seen such a huge rise in the love of pumpkin spice and Halloween. I didn't specifically make his soup for that reason, but it definitely fits the theme.
As we head into the middle of spring (with some cold spots still in between) and the rest of you are in autumn, I suppose it's the only time of year where we kind of meet in the middle. Not quite warm enough to go out without a jersey, still cold enough for soup, but some surprisingly warm days where we get to defrost a bit.
I love collecting bits and bobs from my cooking, especially stock and gee. I often freeze it and it just makes for such incredible flavour. There is no comparison between store-bought stock and homemade stock. It just changes everything and makes the flavor of whatever you decide to cook with it, so full of love and flavor.
Cooking isn't just about throwing ingredients together from a list. It's about planning ahead, scheming, getting ideas from other people, and experimenting. If you are privileged like me (which I wasn't for most of my life) I get to cook for the love of it, and not just as a chore.
I can't stand for very long so if I do decide to cook, I need helpers and most of what I do is done sitting at our dining room table while I order everyone around :p
So @zakludick brought this enormous pumpkin home a few weeks ago, and that's great and all, but I've also honestly been avoiding it because my holy guacamole is there a lot of work in prepping a pumpkin: from peeling to chopping to fishing out the inside... and it leaves your hands really orange.. like at least for a day. No matter how many times you wash your hands.
Anyway, I needed to make a warm comforting meal and I had some stewing pork ( we often buy big bulk packs of pork that includes a roast, an enormous steak, stewing meat and various chops). which I would either make a stew or curry with.
I had a look at this pumpkin I'd been avoiding and decided to give it a go! Sudddendly inspiraton hit. I wanted something like pea and ham soup, but with pumpkin instead of peas.
So, here's how I did it.
- I peeled chopped and sauteed about four large onions with chopped garlic, herbs nutmeg and a few other spices that I can't remember now.
I then added the pork pieces and allowed that to brown.
While that was going on and I had the kids stirring the pot for me, I made work of the pumpkin. And thank goodness I did. I had to cut out a little bit of it because it had gone bad, but the rest of it was perfect. It was A LOT of work though. Also bear in mind that the skin is very thick and most kitchen peelers won't be able to handle it. I peeled it with a knife, by hand.
The pumpkin part was the most work though and only took me about 20 minutes. I then added some chicken stock, and the pumpkin and covered everything with water (about 1.5 litres), and turned the pot down to a simmer for about four hours.
@zakliduck got us some of our favorite butter bread from the shop and we got stuck in, munching until we were warm and sleeping. This soup actually fed us for three nights. The second night we added some soup bones from the butchery and the third night, @zakludick made these incredible panini toasted sandwiches with cheese and mince that we dipped in the soup, which we finally finished.
I love soup because there are no rules. You can throw pretty much whatever you want in there and then once the initial sautΓ©ing and chopping is done, you just leave it alone for a few hours and magically, you have a perfectly delicious meal!
Yea, same at home here.
Whenever dad brings home a pumpkin, then I have to join to work in the kitchen because the meal preparation is going to take long.
I can see an upcoming merriment with everyone in the family. That's great friend, I'm always happy to see you talk about having a sweet home amidst your health.
soup does seem like a family activity! It warms the tummy and the soul <3
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Greetings this soup looks perfect nothing like pumpkin for thickness, creaminess and straining. Not to mention its delicious flavor. And as you say soup is perfect for creating and inventing. Therein lies the magic. A big hug
it is an unusual one. yes absolutely, if we were going by the book, just like for pea and ham soup, I would have put everything through a food processor. Honestly though, by the time I was done chopping the pumpkin I was fed up π I also needed to be careful because the pieces of meat I used had bones in them and could do damage to a hand blender or food processor. The picture I took of the soup was on day two when we added the actual soup bones, which are enormous. You have to be willing to get your hands dirty. It's by no means a graceful meal, but it is extremely satisfying!
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Traditional ham and pea soup, never thought a pumpkin could be used although my brother loves cooking up butternut with fresh chilli peppers. Interesting combo, as you mentioned soup is rewarding, versatile when using excess in many vegetables available.+
Next time pumpkin fritters with curry or cinnamon sugar when faced with excess pumpkin after fighting your way through the tough skin.
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it's amazing what you come up with when you have perfectly good veggies about to make a turn for the worse π€£π no wasting food in this house! And, as I said, it was actually exceptionally yummy :)
Fritters? Oh yes! absolutely! I eat oats every morning with nutmeg and sugar and I've been thinking about making some for a while. I'll have to get my mom's recipe from her.
Only way my sons will eat any pumpkin or butternut type foods, goes into fritters. Roasted also acceptable!
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