from my dear parents gave me a box full of edible pumpkins today with Yahoo and Golden Butternut Hubbard. Last year I bought a few bags of seeds and some of them again exchanged for other races. My dad has this, and different types of ornamental gourds seeds sown and grown together with my brother. The children of my brother help in this well. This year there was a good harvest and next to that is given away, there are commonly sold with the proceeds is earmarked for various charities such as Mercy Ships.
of the butternut, pumpkin light right, I cooked a pot of soup.
Pumpkin
800 grams of pumpkin cubes
200 grams of potato cubes
2 onions or leeks (white part only)-cut-
2 cloves garlic, chopped-
4 tsp curry powder
a ginger ball-squeezed into the garlic press
25 grams
butter 1 liter of water 2 chicken bouillon cubes
salt and pepper Melt the butter in a saucepan. Fry the onion / leek, along with the garlic, curry powder and ginger until soft. Add the pumpkin and potato cubes, stir well to combine, and cook another minute. Pour the water and add the bouillon cubes to: let it be with the lid on the pan at least 20 minutes. Puree the soup and season to taste with pepper and salt.
add more for a creamier soup, unbeaten some creme fraiche or heavy cream to be pureed.
Update: Add a spicy pumpkin soup for an extra half scoop of ginger and chopped red pepper.
Now I have one question: you too pumpkin pickle ? I would love the soup, when pureed, in pots and want to do like jam pickle. Does anyone know if this is possible and if so, how is it tenable?
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