Pumpkins are not just for Halloween! It always amazes us how few of our customers have eaten pumpkin despite the large number we actually sell! Along with most other squashes, the pumpkin is actually an enormously versatile veg and pound for pound they’re fantastic value so it makes perfect sense to bring them into the kitchen.
With shorter autumnal days upon us homemade soup is a real treat. And what could be better than a warm mug-full while you watch the fireworks on bonfire night. A world apart from the tinned variety, making your own soup will reward you with a truly tasty and cost effective meal. Pumpkins make a fantastic base for a soup and over the years we’ve spent every autumn experimenting with different combinations.
Sample our Soup this Saturday!
We’re so sure that you’ll love our favourite soup recipe we’ve been busy in the kitchen making enough for our customers to sample. Call into Green Pastures Farm Shop this Saturday (7th Nov) and join Amanda and Sarah for a free tasting of our delicious Roasted Pumpkin Soup.
Green Pastures Roasted Pumpkin Soup Recipe
2 Onions, chopped
3 Garlic Cloves, chopped
7.5cm fresh root ginger finely chopped or grated
½ tsp ground nutmeg
Pinch of cayenne pepper
1 litre chicken stock
- Preheat oven to 200C / 400F / Gas 6
- Prick pumpkin all over with fork. Brush with plenty of oil and bake for 45mins or until tender. Leave until cool enough to handle
- When cool enough to handle scoop out and discard seeds. Scoop out and chop flesh
- Heat remaining oil and gently fry the onions, garlic and ginger for 4-5 mins. Add the turmeric and cayenne and cook for 2 mins. Stir in pumpkin and stock. Bring to the boil then simmer for 20 minutes.
- Puree the soup then return to pan and season to taste.
Printed copies of this recipe are available from Green Pastures Farm Shop