Pumpkin heaven: Spiced Pumpkin Soup


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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6 Responses

  1. Barbara says:

    I make quite a nice pumpkin fruit cake.

  2. Caroline says:

    Ooh…that sounds interesting! Is the recipe on your site? Actually, speaking of recipes on Winos and Foodies, I made the scones one recently but I think I’ll be going back to the old labour intensive rubbing in method. They rose much more than the recipes I’ve been trying so far, but I really missed the buttery taste. And they were as hard as rocks the next morning! That’ll teach me to leave scones sitting around…

  3. Barbara says:

    No Caroline it isn’t but I will make it soon. Sorry the scones weren’t to your liking. I always freeze my leftovers immediatley so haven’t had the experience of them hardening.

  4. Caroline says:

    Well, they looked lovely! The next time I make scones I’ll make sure that there are enough people here to eat them. Freezing the leftovers on the day is a good idea. Now, all I have to do is make some room in my freezer…

  5. Pru says:

    Pumpkin doesn’t have “watery yellow flesh”. Maybe you were saving the fibrous seedy part in the center? It’s true you can save and roast the seeds, but the “meat” of the pumpkin is the thick part, just under the peel.

  6. Caroline says:

    I think you may be right Prue – I didn’t have a clue about what parts of the pumpkin were edible then! I definitely don’t remember seeing the rich orange flesh that I’m familiar with in New Zealand, though. I think that the pumpkins available on the Irish market are more bred for using as Jack O’Lanterns than for eating. I’ll investigate more when I get back to Ireland. I’ll be really sorry to give up such a tasty and useful vegetable.

    Saving the seeds is a really good idea. I’ve been nibbling my way through the ones that I roasted from the last pumpkin. I only used sea salt and freshly ground pepper on those ones but I think I’ll use more spices, especially chilli, on the next batch!

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