How to make Pumpkin Puree at home –
1 – 1 1/2 kilo pumpkin
You can either use small pumpkins or a wedge of a larger one, whatever you can get your hands on. I used about 1/3 of a Kent Pumpkin.
Preheat the oven to 180ºC.
Cut into equal sized wedges. Leave the skin on. Scoop out the insides – the seeds and the membrane.
Place the pumpkin skin side down on a roasting tray and bake for 45 minutes to an hour or till a knife pierced through the flesh of the pumpkin goes through without any resistance. (I did this while we were having dinner)
Let the pumpkin cool. (I left it to cool overnight and made the puree the next day.) Peel the pumpkin or scoop out the flesh, whatever you find easier, and place the pumpkin in a food processor and blitz till done. If it looks too dry, add a couple of spoons of water and blitz again.
What you are left with is a glorious bowl of fresh pumpkin puree.
Now, let’s get on to making the Pumpkin Pie.
For the pie crust –
250g all purpose flour
125g cold butter, cubed
A couple of tablespoons of cold milk
(If you’re using unsalted butter, add a pinch of salt. If you’re using salted butter, leave out the salt.)
Place the flour and butter in the food processor.
Pulse a few times till the butter has broken down and you’re left with a mix that looks like this.
Add a couple of spoons of cold milk to help bind the pastry and pulse a couple of times till you are left a mix that looks like this. Start with a spoon or two and add more if needed.
Place some clingfilm on your work surface (lesser clean up this way) and tip this mix on top.
Press together to form a dough. Don’t knead or overwork the dough.
Wrap it up in the same cling film and refrigerate for about half an hour.
While the dough is chilling, make the pie filling.
For the pie filling –
2 cups fresh pumpkin puree
1 can evaporated milk (a 12 ounce can)
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Place all the ingredients in the food processor and blitz till everything is well incorporated and smooth.
Preheat the oven to 180ºC.
Take the dough out of the refrigerator and roll to a disc large enough to cover a 9 inch pie dish. Line the pie dish with the dough and pour in the filling.
Cover just the edges of the pie crust loosely with foil to keep it from burning.
Bake for 50-60 minutes or till a knife pierced through the center comes out clean. Take the foil off in about the last ten minutes to let it evenly brown.
Cool and cut into wedges and serve.
Pin now and try later.
So back to the butternut pumpkin. This is the second time I’m making a butternut pumpkin soup. The last time it turned out really bland and I wasn’t overly impressed, which is why it hasn’t made an appearance on the blog. This time around, I decided I wanted some bold, punchy flavours so I looked around and took a few ideas from around the web. It turned out this recipe was easy, simple to make and has big, bold flavours. I remember thinking the last time, that a little ginger would make this soup so much better and I was right. This soup just warms the cockles of your heart.
I took the idea of topping it up with blue cheese from a recipe I found online. Please do yourself a favour and add the blue cheese. The blue cheese elevates this soup from being a nice soup to being a fantastic one.
Spiced Butternut Pumpkin Soup
700g butternut pumpkin, peeled and chopped
1 onion, chopped
2 carrots, chopped
1 stick celery, chopped
2 large cloves of garlic, finely chopped
1/2 tsp grated ginger
Salt, to taste
Freshly ground black pepper, to taste
1/2 – 1 tsp red chilly flakes, or to taste (optional)
1/2 tsp chives
2 tbsp olive oil
1 litre boiling water
1/3 cup cream cheese
1/4 cup freshly grated parmesan cheese
Blue cheese, to crumble over
In a large pot, over medium heat, pour the olive oil.
Add the garlic and when it is fragrant, add the onion and and saute over medium heat, till softened and translucent. Add the ginger and continue sauteing.
Once the ginger has released its aromas, add the celery, carrot and pumpkin.
Sprinkle the salt, pepper and red chilly flakes and stir well.
Let the veggies, saute for about five minutes, stirring to make sure it doesn’t burn.
Add one litre of recently boiled water. (You could add cold water too, but that will increase cooking time. Using hot water results in the soup simmering almost immediately.)
Cover and simmer till the veggies are cooked and tender.
When the vegetables are fork tender, take off the heat.
Using an immersion blender, blitz till you are left with a smooth puree. Add the cream cheese and blitz again.
Add the parmesan cheese and chives and stir through.
Serve hot with a little blue cheese crumbled over.