Nexa wrote:
Don't throw anything at me Nobby, but I've only ever used canned pumpkin. If I'm buying pie pumpkins, is there anything I should know/do? Do you just "peel" them and then chop them up or what?
Taste Fresh pumpkin & you'll never go back :)
Either:
Slice off the top, scoop out the seeds, then with a robust spoon, scoop out the flesh in chunks.
Then hand Hannah & Smash sharp knives and make with the Jack o'Lantern
or:
Quarter the pumpkin, scoop out seeds and carve the flesh from the skin with a sharp knife
or (for extra flavoUr).
Quarter it, remove seeds and roast in a hot oven (drizzle with olive oil or duck fat) for 45 minutes then the flesh is soft, extra tasty. Reduce simmering time for the soup to 10 mins if you do this.
The trick with this recipe is:
1 - be cautious with the chilli & ginger - you only need small amounts for a nice 'afterglow' on the palate. Too much and it kills the flavoUr.
2 - Err on the side of caution when adding stock as the Pumpkin has loads of juice. If it's too thick when blended you can add stock. If it's too runny it detracts from the dish.
Nexa