Here is a simple recipe to take advantage of the glowing orange pumpkins you can find In the market or supermarket.
1 large leek, trimmed, washed and sliced
900 g (2 lb) fresh pumpkin, peeled, deseeded and diced or 2 x 400 g (450 g) canned pumpkin
900 ml (1 1/2 pints) chicken stock
410 g can Evaporated Milk
1/2 teaspoon celery salt
salt and pepper
croutons, to serve
900 g (2 lb) fresh pumpkin, peeled, deseeded and diced or 2 x 400 g (450 g) canned pumpkin
900 ml (1 1/2 pints) chicken stock
410 g can Evaporated Milk
1/2 teaspoon celery salt
salt and pepper
croutons, to serve
method
1. Place the leek, fresh pumpkin and stock in a large saucepan. Bring to the boil and simmer for 30 minutes. Alternatively, if fresh pumpkin is not available, in a pan simmer the leek and stock for 15 minutes before adding the canned pumpkin.
2. Leave to cool for 5 - 10 minutes, then place in a liquidizer or a food processor and blend until smooth. Return to the pan and stir in the remaining ingredients.
3 Heat through over a low heat, stirring frequently. Taste and adjust the seasoning if necessary. Serve with croutons.
Note:
Homemade Crouton**
Remove the crusts from 4 thick slices of day-old bread. Cut all of the bread into cubes.
Heat 4 tablespoons of olive oil in a frying pan. When the oil is hot add the bread.
Stir-fry for 2-3 minutes until the bread cubes are golden and crisp on all sides.
Remove the croutons from the pan with a slotted spoon and drain thoroughly on paper towels, to remove any excess oil.
2. Leave to cool for 5 - 10 minutes, then place in a liquidizer or a food processor and blend until smooth. Return to the pan and stir in the remaining ingredients.
3 Heat through over a low heat, stirring frequently. Taste and adjust the seasoning if necessary. Serve with croutons.
Note:
Homemade Crouton**
Remove the crusts from 4 thick slices of day-old bread. Cut all of the bread into cubes.
Heat 4 tablespoons of olive oil in a frying pan. When the oil is hot add the bread.
Stir-fry for 2-3 minutes until the bread cubes are golden and crisp on all sides.
Remove the croutons from the pan with a slotted spoon and drain thoroughly on paper towels, to remove any excess oil.
serving amount
serves 4-6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
