Sunday, October 31, 2010

Happy Halloween and a pumpkin soup...

It's Halloween, can't believe it's already the last day of October... Time fly too quick! Anyway, as we're living in Ireland and Halloween is celebrated here, this year we decided to buy a pumpkin and cut it :) In Poland Halloween isn't celebrated at all (well maybe now as everything is being commercialized...). Traditionally on the 1st of November Polish go to the graves and light a candle, place some flowers to remember those who are gone (and I have to tell you that the atmosphere on the graveyard after dark, on the 1st and 2nd Nov is amazing, all those candles...)
My Pumpkin 'play' was a great fun today - but why(?) nobody tells you that first emptying and then cutting a pumpkin is tricky and not so easy?! After some hard work (and still with all fingers intact...) I had a nice pumpkin vampire and a bowl full of pumpkin flesh. That way we'll be having a pumpkin soup for next 2 days :) The soup was delicious and it was a very first time ever (for me and my Hubby) to eat a pumpkin soup!!! Recipe taken from a great book by Val Warner 'What to eat now - Autumn and Winter'.
P.S. Can someone explain to me why my pumpkin soup isn't nice and orange in colour but somewhat greenish...? Did I do something wrong or is it the pumpkin's fault...?



How to make it...


Ingredients:
- 1 x 4 kg pumpkin
- 2 medium onions, peeled and diced
- 125 g butter
- 1 cinnamon stick
- freshly grated nutmeg
- 1-2 level teaspoons salt
- pepper
- 1,7 l chicken stock
- 3 tablespoons sherry

Hollow out all the flesh from your pumpkin, chop it roughly and put it aside. Melt the butter in a large pan and throw in the onions. Cook them slowly until nice and soft (around 10 minutes). Add the pumpkin flesh and all other ingredients except for the stock and sherry. Put the heat to medium, cover with lid and cook through for about 40 minutes (stir it occasionally so it won't burn). Add stock and sherry and then either blitz the mixture with a blending stick or in a food processor. Bring the soup to a slow boil and cook for further 30 minutes. Check the seasoning before serving. Serve hot.

Smacznego!

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Pozdrawiam, Anula.