I mentioned in a previous post that we had grown new varieties of pumpkin, Musquee De Provence, otherwise known as the Fairytale pumpkin due to the shape, being one of them. They are a golden brown when ready.
Two of the largest have now dropped off the vine and I am hoping that the two remaining will ripen before falling off. The weather here though has cooled off much quicker than we are used to. In fact, so cool, there were snow flurries tonight (Wednesday 9/4/15).
So, what to do with such a large pumpkin. This is not your ordinary pumpkin. Mr D chopped it up with ease as it is so soft. It has a smooth texture and a very subtle flavour. It is apparently good for roasting however we decided on soup.
Musquee De Provence Soup
1 1/2 kg pumpkin cut into chunks, skinned and seeds removed
1 large onion, chopped
1 tablespoon garlic, crushed
1 tablespoon ginger, crushed
6 cups chicken stock
1/2 cup thickened cream
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Heat olive oil in a large heavy based saucepan. Cook onion until soft.
Add cut up pumpkin along with garlic and ginger.
Add stock and simmer until the pumpkin is soft. Allow to cool.
Add cream, nutmeg and cinnamon and blitz with the Slender Blender (or Bamix, whatever you have). This recipe makes a lot so unless you are feeding a crowd, heat the amount you require and freeze the rest.
Add salt and pepper to taste.