Pumpkins grow all over Portugal and are usually on sale
in slices rather than whole which is a good thing unless one is feeding
the five thousand! Pumpkins need to be fresh and seeded carefully with
the seeds and stringy middles removed before use. The spicing in this
recipe is very unusual which overcomes the tendency to blandness that
pumpkins as a vegetable may have.
500g Pumpkin
1 tbsp Olive Oil
1 tsp Cumin
1 tsp Coriander Seeds, crushed
1 Onion, chopped
500 ml water/stock
250ml Milk
1 tbsp Oil of Butter
Grated Nutmeg
100g Cheese cut into small cubes (optional)
Chopped Coriander
Scoop any seeds and fibrous core out of pumpkin and cut
into pieces about 10cm long. Brush the cut surfaces with the oil, place
in metal baking dish and sprinkle over the spices and salt and pepper
and roast in a hot for about 30 minutes. When cool scrape flesh from skin
using sharp edged spoon.
Cook onions in butter or oil until soft then add
water, milk and pumpkin flesh. Simmer covered for about 15 minutes. Liquidise.
Add cheese (if using) and coriander just before serving.
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