Don't waste the taste of autumn; Recipes.CINDERELLA's fairy godmother might have turned one into a magic coach, but the rest of us have never been too clever at figuring out what to do with pumpkins. It's a great shame - pumpkins and squash contain high levels of antioxidants and carotenes, notably vitamin C vitamin C or ascorbic acid Water-soluble organic compound important in animal metabolism. Most animals produce it in their bodies, but humans, other primates, and guinea pigs need it in the diet to prevent scurvy. and e, which may help lower the risk of heart disease, cancer, cataracts and strokes. don't waste that Halloween pumpkin this year - put its flesh to good use in this warming autumn soups. PUMPKIN SOUP (Serves 4) InGredIents 500ml (17fl oz/2 cups) vegetable stock 750g (1lb 10oz) butternut butternut: see walnut. butternut Deciduous nut-producing tree (Juglans cinerea) of the walnut family, native to eastern North America. A mature tree has gray, deeply furrowed bark. pumpkin (squash), cut into 1.5cm (5/8inch) cubes 2 onions, chopped 2 garlic cloves, halved 1/4tsp ground nutmeg 3tbsp pouring (whipping) cream METHOD Put the stock and 500ml (17fl oz/2 cups) of water in a large heavy-based saucepan and bring to the boil. Add the pumpkin, onion and garlic and return to the boil. reduce the heat slightly and cook for 15 minutes, or until the pumpkin is soft. Drain the vegetables in a colander, reserving the liquid. Puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. the pumpkin mixture in a blender until smooth (you may need to add some of the reserved liquid). Return the pumpkin puree to the pan and stir in enough of the reserved liquid to reach the desired consistency. Serve with cream swirled on top and season to taste with nutmeg, salt and pepper. |
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