Although I harvested a pumpkin last weekend, I still have not use it. I am trying to finish up pumpkins that I got from our local fruit and veggie swap earlier this month. It was cold and raining heavily yesterday so I had some time in my hand to search for pumpkin recipes that I can make with things that I have in my fridge and pantry. It has been such a long time that I have not spent much time in the kitchen experimenting, all thanks to the rain yesterday.
Our weekend harvest were sweet corns, chilies, beans, tomatoes, carrots, radishes, baby beetroot, snow peas, first harvest of snowball turnips and might be the last okra burgundy for this year. See what other gardeners from all over the worlds are harvesting this week in Harvest Monday hosted by Daphne's Dandelions.
With all those chilies and tomato harvest, we had sambal belacan everyday. Hope it keeps the flu bug away from this cold weather.
I have to say that I don't grow up eating pumpkin that much. I rarely saw pumpkin in my mama kitchen. I know she probably used a lot of pumpkin for puree and feeding me when I was a baby like I do with my sons. But other than that it is very rare that we have any dishes with pumpkin on it or I was not fond of pumpkin during my childhood and teens. I gave some pumpkin to my vegetarian friend and she said she used them for pumpkin soup. She says her mom used to make pumpkin rice. So I decided to have a go of making pumpkin rice when I remember that A Nyonya' s Kitchen...for all seasons blog shared her pumpkin rice recipe, end last month. This is not vegetarian dish but Ilhan likes to eat chicken nowadays so perhaps I can coax him to have a taste and he won't have a big fuss. Petite nyonya used dried scallops, shitake mushrooms and teriyaki sauce but I don't include this because it was not available in our pantry. Furthermore, we used 2 cups of rice instead of 3/4cup rice .This is because instead of small bowl diced chicken meat, someone use big bowl. I skipped the 'small" when I was reading the ingredients. We add in sliced capsicum, turnips and snow peas into this dish. I like this dish it was easy and did not take much time prepare because the rice cooker will help with the cooking afterwards.
I have always wanted to make western style vegetable soups but I always don't have some of the ingredients in our kitchen when I have the time. For example, for a South-East Asia kitchen any kind of cream, sour or full or light is not a common thing that I would have in the fridge except if I have been planning ahead for some certain dish, this include natural yogurt for cooking too. Sometime I buy them on impulse, maybe this weekend thinking I can try new dish...most of the time it got expired. While waiting for Ilhan selecting his books at the local library, I saw one of Masterchef judge new book~ Gary Mehigan's Comfort Food. I borrowed it for Lenay because she likes to watch Masterchef. I took a peek when we are back at home, Gary's pumpkin soup recipe ingredient are things that we have in the kitchen. So my mission for Sunday dinner preparation was making pumpkin soup.
Gary's pumpkin soup is for 4servings (I only made for 2 serving half of the ingredient below. But it was still too much and we even freeze half of the cooked soup).
~1X1.6 kg jap pumpkin, peeled, seeded, cut into manageable chunk for grating (I used 3 different type of pumpkin because I am trying to finish off the pumpkin we got from the swap JAP, butternut and that giant pumpkin. Moreover I cut it into small chunks and did not grate.)
~125 g unsalted butter, chopped.
~50ml vegetable oil
~1 teaspoon table salt
~1 litre milk
~Freshly ground black pepper, crusty bread or garlic toasts to serve.
Heat butter and oil over medium heat. Add the pumpkin and sprinkle with salt. Cook the pumpkin, covered, gently over low heat for 8 minutes, stirring occasionally until it is soft. Stir in the milk and bring to boil.
Blend the pumpkin mixture in a food processor or blender until creamy and smooth. Season to taste with salt and pepper.
My first home-made pumpkin soup. I am participating Wendy's Garden to Table Challenge.
Another few days, it will be officially winter here. Do you think two of our pumpkins down here will make it until they are mature enough to harvest?
I don't like or hate pumpkin. I don't know much about cooking pumpkin. So I need some motivation and learn more about pumpkin. I know it is a very healthy and nutritious food. Any advice on pumpkin?