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How To Roast Pumpkin

by on August 10, 2015
 

My children have fallen in love with Butternut squash soup. It’s our ‘winter’ of rain and cold so we’re lapping up soups with crusty bread.

When I don’t want to fork out cash for expensive, imported Butternut squash, I buy Pumpkin.

Prepping it is easy. I wash well and then try my best to cut it down the middle with a serrated knife.

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With a spoon, I scoop out the centre of strands and pulp and seeds. I discard everything but the seeds which are delicious roasted. But you knew that. {The seeds get roasted in the final few minutes of the pumpkin cooking – I separate them from the other innards, toss them in oil and salt and set them on a tray where they get turned every few minutes till they are golden. Note – they burn pretty quickly so keep an eye on them. PS – they never make it into any dishes because my people – myself, friends, fam eat them straight outta the oven. They never stood a dinner table chance}.

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I’ve learned that one of the best ways of roasting pumpkin is to set the halves, cut-side down.

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I roasted the pumpkin at 180 degrees C for about an hour. Then I removed from the oven, let it cool down and peeled the off skin .

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The end results gets portioned into containers and frozen till I’m ready to use.

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Rustling up a soup is no more than sauteed onions in a pan, with a splash of olive oil, followed by the pumpkin, some water/ stock, herbs, turmeric, ginger…yes fresh ginger is perfect and voila, cooked, pureed, lapped up like golden juice.