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serindeI thought pumpkin would last awhile, like the other squashes. Not this one. So, it was needful to deal with it. In addition, I have a terrifying amount of apples from apple-picking yesterday. There is an obvious solution to these issues.
1. Take thy pumpkin. Halve it, de-seed and de-pulp it, brush with oil and a little salt and pepper, and roast til done (I think I gave it about half an hour at 400 degrees).
2. Extract roasted pumpkin flesh, which was about 2 c. worth.
3. Peel, core, and chunk 1.5 large Jonagold apples, also about 2 c. worth.
4. Dice about, eh, 2/3 c. onion and a clove of garlic.
5. Take a 1" piece of ginger and grate it.
6. Fry those three items gently in some butter til they're all nice.
7. Add 2 c. of broth (I used mushroom bouillon), the pumpkin, and the apples. Stir up good.
8. Add salt, garam masala, thyme.
9. There's the tail end of some hot madras curry powder. What the hell, throw that in too.
10. Stir in maybe 2/3 of a can of coconut milk (I used lite, it works fine).
11. Let simmer 30 minutes or so.
12. Immersion blend to a nice soupy glorp, without splattering boiling liquid all over oneself for a change.
It is very nice indeed, the more so with a dollop of yogurt on top. I wish I had had real broth to use (whether chicken or vegetable)--the bouillonosity was coming through the other flavors, which is not preferable. Also, I may have gone a curry too far. Choose one, not both.
1. Take thy pumpkin. Halve it, de-seed and de-pulp it, brush with oil and a little salt and pepper, and roast til done (I think I gave it about half an hour at 400 degrees).
2. Extract roasted pumpkin flesh, which was about 2 c. worth.
3. Peel, core, and chunk 1.5 large Jonagold apples, also about 2 c. worth.
4. Dice about, eh, 2/3 c. onion and a clove of garlic.
5. Take a 1" piece of ginger and grate it.
6. Fry those three items gently in some butter til they're all nice.
7. Add 2 c. of broth (I used mushroom bouillon), the pumpkin, and the apples. Stir up good.
8. Add salt, garam masala, thyme.
9. There's the tail end of some hot madras curry powder. What the hell, throw that in too.
10. Stir in maybe 2/3 of a can of coconut milk (I used lite, it works fine).
11. Let simmer 30 minutes or so.
12. Immersion blend to a nice soupy glorp, without splattering boiling liquid all over oneself for a change.
It is very nice indeed, the more so with a dollop of yogurt on top. I wish I had had real broth to use (whether chicken or vegetable)--the bouillonosity was coming through the other flavors, which is not preferable. Also, I may have gone a curry too far. Choose one, not both.
