Recession recipes

Posted on: February 5th, 2009 by admin No Comments

We’re jumping on the media band-wagon and thought that providing some penny-pinching recipes would be a good idea for these fiscal times… The perfect thing for winter (besides roast veggies!) is soup. So many different soups, but an eatpess fav is pumpkin soup. Or for Notherners squash soup. Which ever you call it- for this recipe we want the butternut variety. It is sweet and creamy and perfect for soup- however if you can’t get a butternut- you can use japs, acorns, cinderella any sweet pumpkin will do.

psoup1

Pumpkin Soup

Time: 25 min

Difficulty: Easy

  • 1 kg peeled and cut butternut pumpkin/squash
  • 1 cup vegetable stock
  • 1 c milk
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp brown sugar or maple syrup
  • 1 pinch cloves
  • salt and a good dash of pepper
  • coconut milk to serve

Now there’s a few ways to make this squash/pumpkin soup. I prefer it pretty simple, thick and a hint sweet. But a lot of people like it much more savory so we’ll let you know how to variate the recipe!

First cook the pumpkin either on the stove in a half pot of water, or roast the chunks in the oven. Roasted tastes great, but it’s a timing thing for some. Cook until soft. About 15 min on the stove or 20 min in the oven.

Place half the stock in a blender, add the milk (for lactose int, you can use soy or coconut milk) and then the pumpkin and the spices and sugar. Blend together and check the consistency- thick or thin- it’s very personal, so just keep adding the stock until you get it right. Serve right away if it’ still warm enough, otherwise pop it back on the stove for a quick heat. Tasting this is really important because the pumpkins are different sweetness’ so you may not need to add any sugar. Blend and try, blend and try…

It is really delicious served with coconut milk swirled in- it’s a new combination for us here at eatpress, but once you try it you’ll be hooked! You can also add a sprinkle of nutmeg.

Now for the more savory soup lovers- add a clove of garlic and half a brown onion to the roasting pan (or cook them on the stove) and add these to the blender. Leave out the sugar and add 1 tsp of cumin, 1 tsp garam masala and 1/2 tsp tumeric.

This will serve 4 people, cost roughly $3 per person and taste a million bucks…

For more about the many varieties of pumpkins go here.

butternut-squash

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