Celebrating The Pumpkin Day with Pumpkin and Carrot Soup.
When I’m having hotel food, I tell my friends that I can literally binge on the soup and buttered bread and forget the rest, but the only thing that makes me cut short my indulgence is the fear of missing out on the goodness that main meal and the dessert has to offer.
Otherwise, I don’t see any other food state that I would have a pumpkin because as I have probably mentioned before, its taste doesn’t seat well with my palate. I find it disgustingly sweet. So unless it’s concealed in mukimo or in chapati, I would rather pass eating it. But then one day, you know how you go visit your parents (mine relocated to Meru) and when you’re coming back they pack for you anything edible and preferably non-perishable for you to consume over time when you get back to your house. Well, they packed for me pumpkins. My mum loves pumpkin in all its cooked forms, whether boiled, fried, steamed, stewed, name it – she even goes further to have them as a snack. Eek, bless her!
This partially made me feel so grown up already, because of how quick I was to accept them. I mean, there’s a time I would not even have entertained the idea of pumpkins at all, that even their presence only would have been exhausting. Just the thoughts of cutting it open, removing the seeds, boiling it and thinking of ways to cook it, nah! Back then I would just pick the usual, onions, tomatoes and already boiled legumes. I really used to raid their pantry, but now, hello adulting.
Did you know that as long as a pumpkin is not cut open, it can stay for as long as “I don’t know how long”, but it can survive without rotting or over ripening, I was reassured by our farm manager. And mine stayed for quite a minute before I figured what to do with them – almost 2/3 months, just staring at me every day when I get into the kitchen and pick everything else but them. Then one day, I thought, pumpkin soup!!! Best delicious decision ever.
So here’s how I did it,
- 1 Pumpkin
- 2 Carrots
- 1 finely chopped Onion
- A pinch of Salt, Cayenne Pepper, Ginger and Garlic – You can add spices of your choice.
- 1 tablespoon olive oil
- Cut open the pumpkin and remove the hairy-seedy part in the middle, then wash it off and cut it into small chunks.
- Put the pumpkin chunks in a pot and boiled them. I do it the same way I would potatoes – I don’t time it per se, I just keep checking whether they’ve become soft, esp if you don’t want them to start getting mashed.
- Let them cool off. In the meantime, peel the carrots, and grate them.
- Put the pumpkin chunks and the grate carrots in the blender for you to get a smooth mixture.
- Put the olive oil in a pot and then pour in the finely chopped onions and let them fry a bit.
- Pour in the pumpkin and carrot mixture and add the salt and other spices of your choice – I used the ones above, I am not too experimental on the spices as I prefer it to taste as natural as possible.
- Let it boil for a few minutes say 5 or so minutes as you constantly stir because the thickness of the soup can make the soup stick on the bottom of the pot.
- Finito! Serve while hot.
It goes perfectly well with a piece or slice of buttered bread. I promise you won’t even know that it’s pumpkin you’re eating, especially if you’re not so big on the pumpkin taste. It’s the color that will sell it out.
Happy National Pumpkin Day to other Pumkin lovers all over! Try out the soup if you haven’t. If you have, you must know all the goodness that comes with it. Share your recipe too. I don’t know about the pies, but I’ll hopefully try them out someday and tell you what I think. I don’t have any pumpkins with me today, but it would have been a good way to beat this flu that I have. So let me stick to the concoction I was advised to take (ginger, garlic, lemon, cinnamon, honey) and see if that one does the magic for now.
Happy Hump Day Snippers’, as October slips away before we even got the hang of it.
Signing Off ~~~ *Kawi*