this one a soup, courtesy of Freddie and the Great Big Vegetable Challenge. This one merits inclusion for its use of potatoes, which, although I haven’t tried it yet, I think will give it a great texture, and for its ingredient list which includes all potentially and possible local foods:
Roasted Pumpkin Soup with maple syrup
Serves 4-6
1 medium sized pumpkin
2 medium sized potatoes, peeled and finely diced
800ml of vegetable or chicken stock
2 onions, chopped finely
2-3 tbsp of olive oil
1-2 tbsp of maple syrup
2 tbsp of crème-fraiche
1 clove of garlic
Salt and Pepper
Sprig of rosemary
Preheat oven to 400F. Cut the pumpkin in half, scrape away the seeds and white pith and rub olive oil over the flesh inside. Season with salt and pepper and then place the two halves of the pumpkin with the cut side facing down, on to a baking tray. Put a sprig of rosemary under each half as it bakes in a preheated oven for 45 minutes, depending on its size, or until the flesh is completely soft. Scoop out the flesh into a bowl. In a large pan, sauté the chopped onions, crushed garlic and finely diced potatoes in a tablespoon of olive oil for about 5 minutes. Add the pumpkin flesh and stock. Bring to the boil and then turn down the heat to low and simmer gently for 15-20 minutes. Turn off heat and when it has cooled a little, pour into all into a food processor and blend until smooth, adding the maple syrup and crème-fraiche.
Pumpkins will be among the many vegetables, meats, breads, cheeses and more at the Holiday Farmers’ Markets – November 17 and December 22, McIntosh Atlantic Culinary Academy in Dover, NH from 9am – 2pm. More information, including maps, products and vendors . . .