Garden to Table recipes 25 August 2015

Garden to Table Recipes
25 August 2015

Pumpkin Pie Filling

Ingredients:

2 cups of pumpkin pulp purée

1 ½ cups heavy cream or 1 can evaporated milk

½ cup packed brown sugar

1/3 cup white sugar

 ½ tsp salt

2 eggs plus the yolk of a third

2 tsp cinnamon

¼ tsp nutmeg

¼ tsp ground cloves

¼ tsp cardamom

Method

Beat the eggs in a large bowl.  Mix in sugars salt and spices. Mix in pumpkin purée. Stir in cream.  Beat until well mixed.

Pour into uncooked pie shell. Bake at 220 degrees C for 15 min. then 180 degrees C for 45 min.  

Roasted Pumpkin and Carrot Soup

Some people found this a bit too spicy. Adjust and taste - maybe don't add the chilli powder. 

Ingredients:

1kg pumpkin cut into 1cm pieces (roasted at 210 for 30 min)

2 Tbsp olive oil

3-4 carrots cut into 1 cm pieces

1 onion diced

2 cloves garlic (crushed)

1Tbsp mustard seeds

2 tsp coriander

1 tsp cumin

1 tsp turmeric

¼ tsp chilli powder (optional)

5 cups of vegetable stock (4 tsp stock powder in 5 cups water)

Method

In large saucepan heat oil and add carrot, onion and garlic and stir fry for 3-5 min.  Add all spices and continue stir frying until mustard seeds begin to pop (about 2 min)

Add pumpkin and stock. Bring to a boil then simmer for 15 min.

Using hand blender, blend soup until smooth.