{"id":338,"date":"2010-10-27T22:05:00","date_gmt":"2010-10-27T21:05:00","guid":{"rendered":"http:\/\/gsu.eventmedialabs.com\/?p=338"},"modified":"2015-07-19T20:41:56","modified_gmt":"2015-07-19T19:41:56","slug":"wondering-what-to-do-with-your-pumpkin-flesh-here-are-two-recipes-for-pumpkin-rice-or-pumpkin-soup","status":"publish","type":"post","link":"https:\/\/greensideup.ie\/wondering-what-to-do-with-your-pumpkin-flesh-here-are-two-recipes-for-pumpkin-rice-or-pumpkin-soup\/","title":{"rendered":"Pumpkin Rice and Pumpkin Soup Recipes"},"content":{"rendered":"
\"\"<\/a><\/div>\n

It’s that time of year when we’re all scooping out the flesh of our juicy pumpkins and wondering what to do with them. Here’s a couple of our favourite recipe\u00a0ideas…..<\/em><\/span><\/p>\n

Like many of you I have a bookshelf full of cookbooks. I love cookbooks.\u00a0 A good cook book is my ideal Christmas present.\u00a0 I can curl up by the fire on Christmas day whilst the Children are watching a movie and lose myself in a book full of delicious sounding foods.<\/span><\/p>\n

I especially like the books with a bit of a story to tell. Explanations on basic techniques for example, or in the case of Hugh Fearnley Whittingstall’s Everyday book<\/a>, learning lost techniques.<\/span><\/p>\n

\"\"<\/a><\/div>\n

A couple of times, when I’ve been\u00a0feeling a bit cheeky, I buy my hubby a cook book too (which is a bit like buying myself an unofficial present.)<\/em><\/span><\/p>\n

The first time I wasn’t sure of the reaction but as he’s a big fan of\u00a0Rivercottage<\/a> I took the risk\u00a0and bought him the Everyday cookbook mentioned above.\u00a0 To my slight surprise he absolutely loved it – told his friends about it (it seems that men don’t just talk about football!), and\u00a0loves choosing\u00a0and cooking recipes from it. One of his top 5 recipes of all time\u00a0comes from this book – Beef with Soy Sauce and Ginger, and some of our friends that he’s cooked it for loved it\u00a0too!\u00a0<\/span><\/p>\n

Recently, instead of the noodles recommended with this dish, he tried out another recipe from the second cook book I bought him:\u00a0Pumpkin Rice from\u00a0Caribbean Food Made Easy by Levi Roots<\/a>.\u00a0 This is\u00a0a great alternative to\u00a0the usual soups and roasting methods we’ve used in the past for\u00a0the pumpkin flesh as the flavours are very delicate. This is the recipe as written by Levi in his book.<\/span><\/p>\n

 <\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
Available from Amazon<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Pumpkin Rice (serves 8-9)<\/strong><\/span><\/p>\n

550ml (just under a pint) water<\/span>
\n400g (14oz) pumpkin flesh, deseeded and cut into small chunks<\/span>
\n2-3 sprigs of thyme<\/span>
\n1 tsp salt<\/span>
\n450g (1lb) basmati rice<\/span>
\n15g (1\/2oz) butter<\/span><\/p>\n

1. Put the water, pumpkin, 2 sprigs of thyme and salt in a saucepan.\u00a0 Put on a lid.\u00a0 Bring to the boil, turn down the heat and simmer, covered, for 10 minutes or until soft.\u00a0 Remove the thyme and very roughly mash the pumpkin into the liquid with a potato masher.\u00a0 You’re not after a smooth puree, more a rough mix.<\/span><\/p>\n

2. Wash the rice twice to remove some of the starch, swishing it round a bowl and running cold water over it until the water is almost clear, and add it to the pumpkin mix in the saucepan.\u00a0 You want the liquid to cover the rice by about 2 1\/2cm (1in).\u00a0 Add a little more water if necessary (or pour off some if there’s too much).\u00a0 Add the butter and stir it in as it melts.\u00a0 Put the lid back on the pan.\u00a0 Bring to the boil and turn down to a simmer immediately.<\/span><\/p>\n

3.\u00a0 Leave to simmer gently for around 20 mins.\u00a0 Do not uncover the pan to take a peek as you want to keep in the heat.\u00a0 The bottom of the rice will brown a little; this is how it is meant to be.\u00a0 Just make sure it is on the lowest heat.\u00a0 Turn off the heat and leave for a few more minutes, or until you’re ready to eat.\u00a0 Add the remaining spring of thyme and, if you want to serve it with lots of style, pack into a lightly oiled dish and turn it out in a neat mound on to a serving plate.<\/span><\/p>\n

\"\"<\/a>The second recipe we use for the flesh is a lovely Pumpkin Soup from\u00a0another favourite, The New Covent Garden Food Co Book of Soups. I’ve also adapted this recipe when I’ve been trying to follow the Weight Watchers\u00a0Diet by leaving out the butter, and just throwing all the\u00a0ingredients together in a pan, cooking until soft then blending.\u00a0 Here’s the original version though:<\/span><\/div>\n
<\/div>\n

Pumpkin Soup (serves 6)<\/strong><\/span><\/p>\n

25g (1oz) butter<\/span>
\n1 medium onion, finely chopped<\/span>
\n200g (7oz) potatoes, peeled and chopped<\/span>
\n900g (2lb) pumpkin, diced<\/span>
\n250g (9oz) carrots, diced<\/span>
\n1.2ltrs (2pints) vegetable stock<\/span>
\n150ml (1\/4pint) milk<\/span>
\ndemerara sugar to taste<\/span><\/span>
\nfinely grated nutmeg to taste<\/span>
\nsalt and freshly ground black pepper<\/span><\/p>\n

Melt the butter and cook the onion gently for 5 minutes in a covered saucepan, without colouring.\u00a0 Add the potato, 700g of the pumpkin, the carrots and the vegetable stock.\u00a0 Cover, bring to the boil and simmer gently for about 20 mins until the vegetables are tender.\u00a0 Cool a little, then puree in a liquidiser.\u00a0 Return to a clean saucepan and stir in the milk.<\/span><\/p>\n

Meanwhile, add the remaining pumpkin to a saucepan of boiled salted water and cook for 2 minutes.\u00a0 Drain and add to the pureed soup.\u00a0 Add the sugar, nutmeg and seasoning to taste.\u00a0 Reheat gently.<\/span><\/p>\n

The most effective way to serve is in a hollowed-out pumpkin.\u00a0 Take a pumpkin, slice off the top quarter, scoop out the seeds, place slices of toasted baguette in the base together with grated Gruyere cheese.\u00a0 Fill with the soup, put on the lid and serve at the table.<\/em><\/strong><\/span><\/p>\n

Yum Yum. Enjoy!<\/span><\/p>\n

\"\"<\/a>This is part 1 of 3 blogs I’ll be writing on\u00a0pumpkins this week, so keep an eye out\u00a0for what’s coming next.<\/span><\/div>\n
<\/div>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Happy Halloween!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Pumpkin Rice and Pumpkin Soup Recipes<\/p>\n","protected":false},"author":2,"featured_media":13190,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1798],"tags":[180,175,174,176,173,178,33,179,177],"jetpack_publicize_connections":[],"yoast_head":"\nPumpkin Rice and Pumpkin Soup Recipes<\/title>\n<meta name=\"description\" content=\"Pumpkin Rice and Pumpkin Soup Recipes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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I am a horticultural and environmental educator, mentor, consultant and social garden designer and an URBACT expert on Food and the Circular Economy. Since 2009 I have been working with, designing and providing consultancy for many public and private horticultural projects across the country, in person and online. My primary focus is about helping people to create social gardening spaces where communities can grow organic food for themselves and the biodiversity around them. I have seen first-hand how beneficial they are to those who get involved.","sameAs":["http:\/\/www.greensideup.ie","https:\/\/www.facebook.com\/Greensideupveg","http:\/\/instagram.com\/greensideupveg","https:\/\/www.linkedin.com\/in\/greensideup\/","http:\/\/www.pinterest.com\/greensideup","https:\/\/x.com\/Greensideupveg","https:\/\/www.youtube.com\/Greensideupveg"],"url":"https:\/\/greensideup.ie\/author\/greensideupveg\/"}]}},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/greensideup.ie\/media\/carved-pumpkin1.jpg?fit=320%2C240&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2jHzH-5s","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/greensideup.ie\/wp-json\/wp\/v2\/posts\/338"}],"collection":[{"href":"https:\/\/greensideup.ie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/greensideup.ie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/greensideup.ie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/greensideup.ie\/wp-json\/wp\/v2\/comments?post=338"}],"version-history":[{"count":0,"href":"https:\/\/greensideup.ie\/wp-json\/wp\/v2\/posts\/338\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/greensideup.ie\/wp-json\/wp\/v2\/media\/13190"}],"wp:attachment":[{"href":"https:\/\/greensideup.ie\/wp-json\/wp\/v2\/media?parent=338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/greensideup.ie\/wp-json\/wp\/v2\/categories?post=338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/greensideup.ie\/wp-json\/wp\/v2\/tags?post=338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}