Food for the Soul
I spent all day (!) in the kitchen the other day, with a pumpkin, some home-grown tomatoes and some cooking inspiration. I desperately wanted to cook something wholesome, spiced and autumnal, using-up as many odds and ends as possible. The decision was made to find a pumpkin pie recipe, and with half of the pumpkin make a pie, with the other half, a soup. I must admit, I thought the pumpkin pie would be not only a disaster, but an icky disaster, as I completely failed to see why anyone would like to eat such a thing, but as I'm a glutton for deserts of all kinds, I went along and had a go (and very glad I did so, too!).
I made my own pastry, because a) I enjoy making the stuff, and b) nothing bought is as good as my own - so there! It was a pâté sucrée (or sweet, rich shortcrust) from Hugh Fearnly-Whittingstall's River Cottage Cookbook. I blind-baked it first, having got the pumpkin itself softened, cooled and blended. To that you then add the makings of what is, essentially, a custard-tart (eggs, cream, spices, sugar). Mix, add to pastry, cook. It did set, to my sheer delight, and what's more, it tasted absolutely amazing. I made two and have frozen one, for a cool night when nothing less will do but spicy, warm treats. A recipe similar to the one I used is here, although I didn't use honey (preferring light soft brown sugar) and I altered all of the ratios of ingredients to taste.
The soup is a simple thing to do, so simple I can do it by rote, because soups have to be one of the most comforting foods possible (and so yummy!). Did I mention I also roasted a tray of our home grown tomatoes, with herbs and garlic, until beautifully soft and caremelised, blitzed them thoroughly and used them as the pasata topping for
All in all, a pretty good day's work!
5 Comments:
That's what's so great about autumn time to start making lovely warming soup again. Nothing beats a bowl of home made soup on a cold day.
As usual the things you have cooked look absolutely delicious especially the pumpkin pie - though ai must admit when I've tasted it in the past I haven't been that keen on it. There must be something about autumn _ I've been baking and making chicken stock and a casserole this weekend.
Oh that pumpkin pie looks and sounds delicious! I`ve never had pumpkin soup though.
tea
xo
sounds pretty yummy to me! I love oven roasted tomatoes. Sometimes I do a roast vegetable salad. all left over vegetables including tomatoes go into a roasting pan, with a clove of garlic, drizzled with olive oil and cracked pepper - roast till soft.then serve topped with some pepitas. great with a barbeque!
thanks so much for taking the time to comment on my blog and for the support with my husband. we have an appt. on Oct 23 now - so not too long - blessings & bliss to you xo
ps - I love pumpkin soup ! do you serve it with sour cream & chives? mm mm
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