Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground.
Cut the squash in half and remove the seeds, reserving these for later. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind.
Ladle into bowls and add your favourite toppings. Season, then bring to the boil and simmer for 40 minutes. When the squash is ready, add to the pan with the hot stock. Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, 1 kg pumpkin, 2 shallots, 75 g ginger, a few sprigs of fresh herbs , such as chives, mint, 1 litre organic vegetable stock, 125 ml coconut milk , plus extra to serve, ½ tablespoon chilli powder, 1 lime.
Speaking of which, don’t forget to make the most of your pumpkin by roasting the seeds – they make a great topping for this soup. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. • 3 cloves garlic
Speaking of which, don’t forget to make the most of your pumpkin by roasting the seeds – they make a great topping for this soup.
This one is an absolute basic from Maddie in our food team, and you can take it wherever you want with more spices, more ingredients and lovely toppings. Drizzle with a little oil and roast in a hot oven until nice and soft. Honestly though, there’s nothing quite like a proper pumpkin soup. Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp.
This glorious soup is just one way to put it to use. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges. The wonderful thing about any squash is that, once slivered and roasted, it becomes soft, sweet and rich. Blend with a stick blender, adding a little more water if you like a thinner consistency. Cut the squash in half and remove the seeds, reserving these for later. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil. Heat a little oil in a large pan and fry the pancetta with half the sage leaves.
It’s also a great way of fleshing out a vegetarian chilli or stew – simply roast in chunks and stir through before serving. Remove half the mixture and blend until smooth, then pour back into the pan. Place the pumpkin on two large baking trays and drizzle over a little olive oil.
Drizzle with a little oil and roast in a hot oven until nice and soft. • 1 carrot Try, for example, tossing goat’s cheese, rocket, toasted pine nuts and diced roasted pumpkin through al dente pasta with a lug of olive oil – you might not have thought the combination of pasta and squash would work but it’s a firm favourite of mine. • 1.5kg edible pumpkin
• 1 stick of celery
• 1 large onion Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured. Whatever the time of year - leftover pumpkin needn't go to waste. That means there aren’t many dishes that wouldn’t benefit from some, and they can be used in a variety of dishes from salads to stews, and more besides.
Pick and finely chop the herbs. Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. With pumpkin season upon us, you are probably wondering what exactly you are supposed to do with one. • 1 teaspoon dried chilli © 2020 Discovery or its subsidiaries and affiliates. • Olive oil This one is an absolute basic from Maddie in our food team, and you can take it wherever you want with more spices, more ingredients and lovely toppings. • 1 litre hot vegetable stock. Using your pestle and mortar, bash up the coriander and chili, nice and fine, and sprinkle over the squash. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Jamie Oliver’s spiced pumpkin soup to the rescue. As well as food, he really, really likes coffee. Sprinkle the spices over the pumpkin with some black pepper. Merlin worked in editorial for Jamie's online team. Cover with the stock and bring to the boil. • 1 tablespoon coriander seeds All rights reserved.