Not Just a Man's World

As promised, here’s the other half of my weekend of pumpkin experimentation.

A warm mug of soup

Having over half a pumpkin left after roasting some of it, and knowing that we wouldn’t want to have the whole of it in roasted form (I’ve kept back a quarter for next weekend’s roast dinner though), I tried my hand at making pumpkin soup for us to take out with us in a flask on our local walk.

As with the roasted pumpkin it was pretty flavourless (though it did have a hint of something delicate, just not the nutty tang you get from some other members of the gourd family), but along the way I did discover that pumpkin would make a good thickener for other wintry soups, in place of potatoes which are not paleo and not good for your digestive system.

The remnants after the walk

Ingredients (made about 3 bowlfuls):
1/3 medium pumpkin, cut into mid-sized cubes
2 onions, finely chopped
1/4 tsp cumin
2 tsp nutmeg
1 tsp ground coriander

Directions:

1. Place the onion in a large pan with some oil and gently fry until slightly soft.
2. Add the pumpkin, cover, and gently sweat the vegetables over a low heat, stirring regularly for 5 mins.
3. Add the spices (it is possible that a sprinkling of curry powder at this point may have helped as well).
4. As the pumpkin starts to soften add 2-3 cups of water, cover, and continue to simmer for 30 mins, making sure it doesn’t stick or simmer dry and adding extra water as necessary.
5. Once the pumpkin is soft through, puree the vegetable mix with a blender, adding more water if it is too thick.

At this point I added a tablespoon of cream, but it didn’t really need it and I would leave it out next time.  It could have done with some butternut squash added into it or something similar with a stronger flavour.

Pumpkin seeds

Finally, not to waste the seeds, I toasted them.  It’s quick and it’s easy and it makes for a delicious nutty snack (it seems all the best flavour in a pumpkin is in the seeds).

1. Remove all the fleshy bits from the seeds and rinse thoroughly in cold water.
2. Pat the seeds dry with kitchen paper.
3. Place in a small bowl with your preferred seasoning and a drizzle of oil if you are using powder seasonings, to get the seasoning to stick.
4. Mix so that the seeds are coated in the oil and seasoning.
5. Spread in a single layer on a baking sheet and place in an oven at 150C for 40-45 mins, turning and moving the seeds about every 10 mins.
6. Serve warm or store one completely cooled.

You can do whatever you like for the seasoning.  Here’s some suggestions:

• Nutmeg, cinnamon and cocoa powder. 
• A pinch of salt for something plain.
• Worcester sauce (for a spicy savoury flavour). 
• A dash of chilli powder for a real kick.

Related posts:

1. Paleo kitchen experiments – meatballs and roasted veg
2. Paleo kitchen experiments: meatloaf and cauliflower bake
3. Paleo kitchen experiments: chocolate mousse
4. Paleo kitchen experiments: perfect pot roast