Soup in Springtime was possibly my first thought after all the pumpkin pulp post-Halloween
I guess we don’t think much of soup since the weather is warming up, but it’s always a light meal for an evening if you’re in a rush like me.
So, with Halloween being celebrated here in Australia with such growing support, I wondered, what does everyone do with the marrow of the pumpkins when they’ve carved them out?
These are 5 things the internet gave me as a solution
What to do with the pumpkin guts after you carve your jack-o-lantern…
- Make pumpkin juice and pretend you’re in Harry Potter. …
- Toast the pumpkin seeds. …
- Make a pumpkin guts face mask. …
- Try a new pumpkin recipe. …
- Throw the pumpkin guts at stuff.
I decided to go on the search for another Pumpkin Soup recipe because pumpkin soup is a favourite in everyone’s kitchen.
I found this in my favourite Magazine, Daphne’s Diary page 107. The latest copy is at Bingara Newsagency.
Here’s a Soup in Springtime recipe I hope you enjoy.
Creamy Pumpkin Soup with Chick Peas
For 4 people
1 small Hokkaido pumpkin
5 tablespoons olive oil
1 ginger thumb sauce
1 rod leeks
1 litre vegetable stock
200 grams of chickpeas
2 pinches of sugar
½ tsp of paprika powder
½ tsp of turmeric powder
2 pinches of cumin
½ teaspoon of thyme dried
4 spouts leaf parsley chopped
1 organic orange (juice)
200 grams cream fraiche
Salt and pepper to taste.
Peel the pumpkin, halve it, and take out all seeds and fibres then dice.
Wash the leek well, and cut into rings, peel the onion and dice.
Drain the chickpeas rinse and dry well.
Heat 2 tablespoons of olive oil in a saucepan
Steam the leeks ginger and onion in it
Add the pumpkin and soak briefly add the broth and bring to boil for a short time
Season with sugar, salt, and pepper, and simmer gently for 30 minutes.
Hate 3 tablespoons of olive oil in a frying pan toast the chickpeas for 5-7 mins
Add paprika powder, cumin, turmeric, and thyme, and toast briefly, season with sugar, salt, and pepper
Add the orange juice and cream and season it again with salt and pepper
Carefully add roasted chickpeas to the soup and sprinkle with leafy parsley and serve immediately