pumpkin growing

It’s summer. I do realise this. Hot long days which the summer veggies of tomatoes, cucumbers and zucchinis seem to love. It’s the season for salads with crisp fresh lettuce picked minutes before eating. Not quite the time of year for soup… but I seem to have missed that memo.

My golden nugget pumpkin plants have continued to grow well and I was able to have a little harvest of pumpkins. It was exciting just to be able to finally have pumpkins! However there was always only going to be so long before the craving for pumpkin soup started – for me it was only a couple of days.

 pumpkin harvest pumpkin harvest 3

I found a recipe online for roasted pumpkin soup, and decided to try a variation of this. I roasted the pumpkins with fresh rosemary and thyme from the garden and a little olive oil for an hour in their skin (the recipe recommended this, but if you’re using golden nugget I’d try peeling the pumpkins first as the skin is very thin which made it quite difficult to separate from the flesh after roasting).

cook 3

Before and after roasting

Home grown garlic

Home grown garlic

I then fried an onion and a leek with some home grown garlic. I blended this with the cooked pumpkin with some chicken stock. All that was needed then was a dollop of natural yoghurt to finish it all off. It was beautiful!

And what would go perfectly with this? A loaf of fresh sourdough straight from the oven of course! Then I had a meal to please – regardless of the time of year.

soup 1

My soup!

soup 2

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