So we bought a pumpkin. We finally cut it – here is what we got:
What we also had was a lot of pumpkin flesh (yes, it was cruelly disemboweled, but we didn’t feel sorry).
As I’ve never actually tasted pumpkin anything, I’ve decided to turn the remains of the pumpkin insides into a soup. All the recipes I found were quite difficult and sometimes weird, so I took all the good bits from all of them and here is what I did and the products that I used:
All the pumpkin flesh, cut
150 ml Elmea light single cream
1 large onion
Some salted butter
Salt, black pepper, ginger, nutmeg spices (all ground) and 1 chicken stock cube)
1. Preheated oven to 200 degrees and baked the pumpkin flesh for about 20 mins, so that it burnt a bit and started smelling very nicely.
2. Chopped 1 large onion.
3. Preheated a frying pan on a medium gas setting and put a generous piece of slightly salted butter on it (any butter would do).
4. Added onion to the butter and kept it lightly frying until golden.
5. Boiled the kettle and mixed one chicken stock cube with a mug of boiling water.
6. Added the stock water and the onion together into a large saucepan.
7. Sprinkled some dry spices onto the onion stock water: salt, black pepper, ginger and nutmeg. Judged the amount by the smell – the right is when you think it smells good.
8. Added some more water and the baked pumpkin flesh into the saucepan (the more pumpkin, the thicker the soup will be) and brought it to the boil.
9. Kept the soup boiling for 15 mins, added some Elmea light single cream (about 150 ml) and boiled the whole thing for another 10-15 mins.
10. Blended the soup with a hand blender until smooth.