Pumpkin Soup

Made I think the best pumpkin soup I have ever made. Used a pumpkin from the community garden, it looks like a kent. Weighed 1.6 whole, 1.2 peeled and then 1kg peeled and cored. Used a whole head of garlic, which I crushed with the knife before peeling. This had such a good effect on the garlic that I’ve done it nearly every time I’ve cooked with garlic since. The garlic nearly burned in the oven and still tasted great. Tipped all the pan juices into the pot when I did the veggies. Instead of a a litre of vegetable stock I used 2 cups of water and 2 cups of vegetable stock, and later after blending I added an extra cup of boiling hot water to thin it. Added a tiny dash of ground ginger while simmering.

Making it tonight for 2 guests plus lunches tomorrow. I maybe bought a lot of pumpkin, like 4 kilos, because I thought thats what I needed. And I got extra potatoes. I doubt I can use all this pumpkin a little. Using about 20cm rosemary, a generous half head garlic, 1.5 onions, maybe 4 potatoes?

Pumpkin 1 weights 2.2 kg whole. Pumpkin 2 is 2kg whole. Pumpkin 1 is now 1638g after peel and core.

Yeah just 1 pumpkin, and I’ve ended up using 400g potatoes, 2 whole. and only 1 onion. The oven can’t take much more.

Split garlic into cloves, bashed each one with knife side, then removed skin, tore up the biggest ones. Recipe forgets to cover trays with oil salt pepper.

Simmering with lid on.

Made plenty for 4 people and enough for leftovers tomorrow. Probably too heavy on the garlic and maybe the rosemary, I thought it came out too sweet.

Doing tonight, started probably 20 min ago, took a while to chop so pumpkin in first then the rest on another tray. Garlic peeled (and bashed). 1.4kg pumpkin down to 1kg peeled and cored. Actually butternut for once.

well it’s simmering along, will just leave it til Claudia home. I burnt the garlic, I put the heat up to 220 halfway through but should’ve left the pumpkin on the bottom.

No ginger