So it's icy out there and the soul needs some warming up...whole pumpkins at Puck and Save 2 for 5 bucks = bargain. As they are into frosty weather they are sweeter now too
What does Frosty the snowman and Winnie the Pooh have in common? (tell ya later).
So my pumpkin soup recipe easy nuf to make we call " The Worlds Fastest Indian" though it really isn't that quick to make allow around 2 hours, and only becomes the TWFI if you eat too much,too fast.
It's a roast pumkin Indian style soup so if your'e not into spicey omit or alter indredients, but you'll regret it.
TWFI SOUP ...ROAST PUMPKIN SOUP if ya loike.
Firstly like getting out your bike and checking everything is all good before a ride like tyres, chain, cables (I hope you do). you need to ...
1/ Allow 2 hours bumpfin about with pumkin, best to make a day ahead, it tastes better the next day.
2/ Find all ingredients with a dig into kitchen area when you have released the missus from her duties and sent her shopping ( if you can afford that) and ask to include among the jewellery, perfume, and stack of shoes she likely will bring home as they were bargains ( why we eat soup), some Naan bread from an Indian takeaway. To avoid this use the supermarket ones or make your own as you re-heat the soup the next day.
2a / turn oven on to pre-heat 220 degrees
You will need.
A large pot (heavy based is best), a chopping board, a really sharp knife, baking paper, wood spoon, large oven dish
2 medium to large onions
a large pumpkin
I also add at times a couple carrots or a kumara for a bit of extra flavour
slice butter approx 50g (marked on packet)
olive oil
crushed garlic you get in a plastic pottle (easiest), or garlic which you will need to crush (omit if ya don't like it)
1 litre chicken liquid stock (or 4 Oxo chicken cubes and 4 cups hot water)
1/2 litre vegetable liquid stock ( or 2 Oxo Vege cubes and 2 cups hot water)
Brown sugar 1/2 cup or 7 heaped tablespoons
In a glass mix together dry spices ...
mustard powder 2 heaped teaspoons
coriander powder 2 heaped teaspoons
cumin 1 heaped teaspoon
tumeric 1/2 a teaspoon
cardamon 1/2 teaspoon
salt 1 teaspoon
pinch chilli powder (or couple shakes Tabasco sauce but add to onions)
STEP ONE;
Put pot on cooker on low, chuck in butter to melt.
Peel and fine dice onions, chuck them into pot
add 1 teaspoon crushed garlic
Stir occasional and this will "saute" them i.e soften them up.
Step TWO;
As onions saute cut pumpkin into four pieces, remove the guts, slice off the outer skin, and dice to small pieces chucking as you go into oven dish lined with baking paper. Watch fingers, (there is an easier way to peel pumpkin by using the microwave but this is how I do it).
If using, peel carrot/kumara and dice and add.
Drizzle over with olive oil, place in oven, turn down to 180-170 I use the fan force setting) and roast until the pumpkin is soft and cooked golden, stir occasionally to get all surfaces.
When the onions have softened, add the spices you mixed and cook for a couple of minutes (see next post re releasing the oils), stirring.
Add the stocks, and the brown sugar and give a good stir, turn off.
Check pumkins roasting, give a stir about, head out and check chain tension and tyre pressures of bike (shafties ... check tyres and have a whisky).
When pumpkins are done, add them to the pot mix.
Turn back on cooker and bring to just boil, then simmer for 15 minutes.
Set aside and with lid off let the pot cool down.
Using a whisker/ hand wizz type instrument, give it a whirl to remove all lumps and stir it all together.
It is now consistency of baby food and good to eat but if you like runnier soup add water to adjust and stir in.
Eat or re-heat very gently next day as now it will ploop everywhere and burn you if you do it too fast.
Serve in a bowl with dollop of plain yoghurt and stir for a fancy effect.
Call SWSBO for that naan bread, or a fresh warmed pullapart bread is good too.
Feel free to add your take on this or other hearty motorcycle hairy biker kiwi recipe.
Frosty and Winnie = 'the"
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Originally Posted by george formby
Yup, I use honey and let it caramelise in the tray wid garlic etc. Sugar works like salt and acid, it makes the taste buds taste more. I lurve maple syrup, got me hankering after Pecan pie now. 
...cube the veges, sweat, in two tablespoons of oil with lid on for a bit, add water, stock, seasoning...bring to boil, then simmer til cooked...
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