Everywhere you go in the supermarkets this autumn there are piles of Pumpkin for sale. Predominantly they are for Halloween decorations I am sure.
You may have read from my previous post on why I don’t like the craze for Trick or Treat that I don’t get fully involved with Halloween celebrations, apart from admiring how cute friends and families children look in their costumes!
When shopping in Aldi I saw that they had a Pumpkin on sale for 79p, as it was so cheap I decided to buy one to make soup with. We love a good soup at home and I love to cook soup. I can never eat a home cooked Roast Chicken dinner without using the carcass to make a stock for a soup.
I searched online and found a recipe for a Pumpkin coconut and chilli soup from BBC Good Food. If you have read my post about Rick Stein’s Carbonara you may have read that I often do not stick to recipes 100%. I do adapt them to my tastes. Again I did this with this one, I omitted the ginger and thyme and replaced dried chilli flakes for a scotch bonnet.
Preparing the pumpkin and scooping out the flesh was quite challenging. It certainly didn’t look elegant watching me trying to carve it into manageable size wedges to then scoop out the flesh and the seeds. It was everywhere! Later on I found a you tube clip that suggested you peel it like any other veg! Despite my worst efforts though I got there in the end. I was able to separate the flesh from the seeds, which will be put out for the birds. A little more about this at then end of this post.
The soup simmered and cooked quite quickly and when finished I used my hand blender to smooth it a little, although I did leave a few chunks in for added texture.
Mr Fitz wasn’t sure at all about trying Pumpkin, even though he is not a fussy eater, but was pleasantly surprised how tasty it was. I really enjoyed it as coconut and chilli together has become one of my favourite flavour combinations. I drizzled a little coconut milk on top to finish it off. It had a lovely flavour that I would describe as close to that of butternut squash then a lovely creamy hint of coconut followed with a nice warm kick of chilli.
What to do with the unused part of the pumpkin
Just to end I left my pumpkin remains at the back of the garden as it is a great food for wildlife to enjoy and I am trying to tempt a hedgehog into the house I have in a sheltered spot in the garden. Take a peak at this article from The Woodland Trust for ideas.
Let me know if you have a favourite soup recipe or use for a pumpkin, I’d love to read your comments or emails.
This post is part of the #Blogtober18 promotion.