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Soup 24 – Halloween Roasted Pumpkin Soup

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Halloween, what a time to be alive. A time, when if you live in London you just accept that fireworks will be flying around your face and head from now until bonfire night and possibly the week beyond that. If any ingredients are missing from this recipe, it’s because I dropped them as I was chased down the street from the corner shop by a runaway Catherine wheel.

So anyway, while you guys were all out partying the weekend away, I was tucked up at home carving a pumpkin with my brother (“the saddest thing I’ve ever heard” – my mother). This seemed like the perfect opportunity to make a soup I’ve never tried before – pumpkin.

Here’s the recipe:
Serves 4 hungry people

Ingredients
The flesh of one big pumpkin
1 tablespoon of coriander seeds smashed up
A good sprinkle of chilli seeds
Olive oil
2 onions (any colour)
3 garlic gloves
1 red pepper
Handful and a half of cherry tomatoes
900ml of chicken or veg stock
1 can of coconut milk
Salt and pepper

Method
– Pre-heat your oven to 190C
– Chop your leftover pumpkin flesh into manageable bits and put onto a baking tray
– Sprinkle with chilli seeds, coriander seeds and a good splash of olive oil
– Season
– Put into over and cook for around an hour or until it goes all golden and caramelised
– Chop your onion and red peppers and add to a medium heat pan with olive oil
– Crush your garlic in and throw in the tomatoes
– Cook on a medium/low heat until softened, not browned
– When pumpkin is done, add it to your veggie pan mix
– Pour in your coconut milk
– Season
– Whizz up in your blender
– HUZZAH! Finished.

Guest reviewer Ross: 

Pros: Great texture, lovely aroma and very filling. Perfect soup for lunch or a light evening meal.

Cons: Perhaps not as strong or concentrated a flavour as other pumpkin or squash-like soups I have tried in the past. But still a tasty soup all the same.

General: Serving suggestion: have with a 67p mini-baguette from the local Co-op. Excellent pairing. 7/10

Ma Soup’s Verdict: I wasn’t sure what to expect from this soup, but it did predictably taste a like a squash type soup. Very comforting. Go easy on the chilli, mine was just on the edge of having too much and being overpowered. The red pepper added a nice sweetness. If you like a thicker soup, hold back on the water to up the gloop factor.

 

Cost: 💰💰💰💰/10 – Great value as we also got two nights of spooky companionship from this pumpkin and four meals!

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Tastiness: 👅👅👅👅👅/10 – Didn’t blow my mind but a nice cosy Sunday alternative to a farty roast
Complexity: 🤔🤔🤔🤔/10 – Super simple, perfect for the slapdash, lazy souper
Overall: 👌👌👌👌👌👌/10 – I’ll definitely be revisiting next year!

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Soup 11- Gazpacho without Avocado Salsa

The book says: Tomatoes, cucumber and peppers form the basis of this classic chilled soup. Add a spoonful of chunky, fresh avocado salsa and a scattering of croutons, and servce for a light lunch or simple supper on a warm Summer day.

Nervous about this one

So here it is, the season’s have changed and so have the soups. My first ever ‘chilled soup’ is upon us and it was with trepidation with which I approached what is undoubtedly the most famous of all the chilled soups, the Gazpacho.

The first thing I need to say about this soup is that there was no accompanying avocado salsa, as brother souperior ate the avocado, but he did also help me with this one and has done a helpful ‘reaction cam’ which i’ll insert at the end, so i’ll forgive him just this once. The second thing is it there was no ‘scattering’ of croutons as…well, enough about that.

The first part of making the soup involved soaking bread, this just brought back horrible school science lesson memories where we once had to a chew a small piece of bread for a minute, spit it out and cover it with iodine. Absolutely foul yeast smell. I decided in my head I already hated gazpacho.

Moist Yeast

Intense peeling, deseeding and chopping of tomatoes followed this, which was quite tedious and slimy but I am starting to see chopping reveal itself as an ongoing theme of soup-making, so I guess I better get used to it; until I mobilise my army of chopping helper monkeys of course. You need to chop up cucumber too, the cucumber adds an amazingly fresh flavour and lemon, lime and chilli adds a little kick and bit to the soup. After you’ve added all the ingredients you just whiz it up and it’s done! No simmering or waiting. It suggests you chill it for a few hours and then garnish with….ice cubes! Cute. Here’s the reaction cam below from my brother Dan.

Off camera it was also exclaimed, “It’s tastes like a smoothie, a smoothie!” and it did, a tomato, cucumber smoothie. I remember being younger and hearing about Gazpacho and that it was a kind of cold tomato soup and envisioning a chilly bowl of that horrible gelatinous heinz cream of tomato soup but this was far from that. A really interesting, complex taste and a sort of crunchy texture (make sure not to over whiz or this will be lost). I added salt, pepper and tabasco sauce and a bit of sugar, our of fear of acidity (see the tomato and coriander soup entry for why)

MS recommends Gazpacho best enjoyed with lesbians in knitwear

What a tupper 'mare!

Cost: 3 pound signs out of 10
Tastiness: 7 tongues out of 10
Complexity: 5 Labyrnths out of 10
Overall: 6 Ladles out of 10

In other mother news, I still have not found (monetry) gainful employment but am hoping to do so before I’m 30. It’s good to have goals….

mwah mwah mwah darlinks!

MS

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