Quote:
Originally Posted by ShortNCuddlyAm
The soup sounds lovely  |
it was. here is my very easy recipe (this is a dixiegal style recipe, it's all approximate).
- 1 potimarron (or a piece of pumpkin). i think the one i had today was about 500g.
- 1 jar of cooked chestnuts
- a couple of shallots or an onion
- some garlic
- some fresh ginger
- whatever spices you use for soup, plus some nutmeg and some four-spice mix (it has pepper, nutmeg, cloves, and cinnamon)
- crème fraîche (optional. also you can use plain yoghurt if you have no crème fraîche)
- fresh chives (optional)
cut the shallots in thirds or fourths and sautée them in hot oil in the bottom of the soup pot. add the pepper in the oil ; the heat releases the flavor.
if you are using a potimarron, give the outside a good scrub, cut off the top and bottom ends, then cut it in half and take all the seeds out (if you are using pumpkin you have to take the skin off, that's easiest when it's already cooked, so you might want to pre-cook it in the oven, which will make the soupe cooking a lot faster). cut it into quarters or big pieces, just enough so you can fit the whole thing in the soup pot. when the shallots are transparent and a bit golden, put in all the potimarron and add water to cover the potimarron. if some bits stick out you can cut the pieces smaller when it starts to cook. add the fresh ginger, garlic (i used 2 cloves), and all the other spices.
bring the water to a boil then reduce the heat to a low boil, and let it cook until the potimarron is done (the skin will be completely soft), about 30 minutes i think. if the potimarron is not completely underwater, after about 10 minutes it should be soft enough to slice it into smaller chunks more easily. when the potimarron is cooked, add the chestnuts. purée everything together (i have one of those mixers on the foot, it goes directly in the pot).
in the bowl you can add some ground black pepper, fresh chives, crème fraîche. it probably would be good with parsley as well, or mushrooms sautéed with the onions first.
this makes a lot of soupe. i'm going to freeze some for later.
Quote:
Originally Posted by DixieGal
I had some pumpkin pancakes recently at IHOP. The waitress said it is the regular recipe, except for adding pumpkin pie filling. It was very good, tasted like pumpkin bread.
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mm, that sounds delicious too... i love pumpkin bread.
Quote:
Originally Posted by montsnmags
Yesterday for lunch I had a bowl of truffle gnocci with wild mushrooms, panfried ricotta, beetroot crisps and muscat sauce; followed by pork cutlet on pumpkin, rosemary, chilli and garlic mash with a manchego stuffed chard fritter on quince jam; then a soft centred strong chocolate tart served with malt icecream. This I ate alongside a slowly imbibed glass of an Alsace Gewurtztramminer.
Needless to say, I didn't make it (my three course meals tend to be all desserts)
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arg, stop it, i'm going to get hungry again and i've already had my dinner !