EAT IN SEASON OCTOBER
SWEET AND RICH PUMPKIN
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round with smooth, slightly ribbed skin, and most often deep yellow to orange in coloration.
Pumpkins are low in calories, fat, and sodium and high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron.
Source: www.healthline.com
TRY AT HOME RECIPE
Zero Waste Pumpkin Soup
Ingredients (serves 4 people)
- 2 tbsp Irish Rapeseed oil
- 2 Onions, Finely Chopped
- 1kg Pumpkin, Peeled, De-seeded and Chopped into Chunks
- 700ml Vegetable stock
- 150ml Irish cream
- For the croutons –
- 2 tbsp Irish Rapeseed oil
- Slices Stale bread
- Pumpkin seeds
METHOD
- Heat 2 tbsp rapeseed oil in a large saucepan, then gently cook 2 finely chopped onions until soft.
- Add the chopped pumpkin to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
- Pour the veggie stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Pour all the cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can pour the soup through a fine sieve.
- To make the croutons: cut the stale bread into small squares.
- Heat 2 tbsp rapeseed oil in a frying pan, then fry the bread until it starts to become crisp.
- Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted.
