Seasonal local food recipe No.127: Spiced squash (or pumpkin) soup

This warming, spicy soup is a great antidote to rich, Christmas food. It’s an adaptation of a couple of classic recipes, using the squash or pumpkin as well as chillies, carrots, onions, garlic and parsley from this week’s Christmas vegetable boxes.

Serves: 4

Preparation: 20 mins
Cooking time: 35 mins

Ingredients
750g squash or pumpkin, peeled, deseeded and diced
2 tbsp olive oil
2 tsp ground cumin
1 tbsp ground coriander 
1 fresh red or green chilli, deseeded and finely chopped
2 onions, peeled and chopped
2 carrots peeled and chopped
1 garlic clove, peeled and finely chopped
1.25 litres vegetable or chicken stock
Lemon juice
Flat-leaf parsley or chopped chives

Method
Preheat the oven to 180°c/gas 4.

Peel the squash or pumpkin, remove the stringy bits and seeds and discard them. Chop it into cubes and put in a roasting tray mixed with 1 tbsp of the olive oil, the garlic and the spices. Cook in the oven for 20 to 25 minutes, until soft and brown at the edges.

Place a pan on a medium heat with the remaining olive oil. Add the carrot, onion, celery and chilli and sweat until softened but not coloured. Then mix in the roasted squash or pumpkin and the stock.

Bring to the boil, then simmer for about 10 minutes until all the vegetables are soft and cooked through.

Blitz with a hand blender or in a food processor until smooth. Taste and season with salt, pepper and a squeeze of lemon juice, then sprinkle with some chopped parsley or chives.

Serve with a swirl of creme fraiche and a scattering of toasted pumpkin seeds or crispy bacon pieces.

Hallowe’en pumpkins in this week’s bumper veg boxes

This week everyone will have:
potatoes (Burlerrow Farm, St Mabyn)
* pumpkin (Mark Norman)
* onions (Camel CSA)
* salad leaves (Camel CSA)
* tomatoes (Camel CSA)
* sweetcorn (Camel CSA)
* chillies (Camel CSA)
* calabrese/purple sprouting broccoli (Camel CSA)
* fennel bulb (Camel CSA)
* carrots (Camel CSA)
* kale (Camel CSA)

Standard boxes will also have:
* cauliflower (Camel CSA)
* radicchio (Camel CSA)
* turnips (Camel CSA)
* leeks (Camel CSA)

* = grown to organic principles

My holiday with vegetables

Holiday nightmare or domestic dream?  Frances is back home after a visit to her parents, who are enthusiastic members of Camel Community Supported Agriculture’s growing-our-own-food project…

“Who’d have thought I’d spend my first morning visiting my parents helping Mum make three lots of soup, the easiest and quickest way to make sure all the vegetables from the box got used.

“Dad incidentally was out of the way, sorry, too busy up at the farm helping out with the other volunteers.

“My favourite soup was the roast tomato and basil (see below), as the tomatoes actually tasted like tomatoes unlike the ones you get from the supermarket in Newcastle!

 ”The fun didn’t stop there, with another vegetable box arriving towards the end of my visit. This box contained a wonderfully orange pumpkin which we roasted to make a pumpkin and sage risotto with blue cheese.

“I made up the recipe, simply adding the roasted pumpkin to a basic risotto, adding chopped fresh sage leaves to the stock and cubes of blue cheese on top of the risotto at the end.

“Although the pumpkin ended up being a little bit watery (perhaps we should have stuck to making soup!) the risotto turned out to be very good energy food for dancing the night away at the barn dance in St Mabyn that evening which was a lovely, if not exhausting end to my Cornwall visit.”

Roast tomato and basil soup (adapted from the Good Housekeeping Cookery Book)

Preparation and cooking time: 40 minutes.  Serves 4

Ingredients
2 lbs fresh ripe tomatoes
1 onion
1 medium potato
1 stick of celery
1 carrot
2 tablespoons olive oil
1 litre of vegetable stock
1 tablespoon tomato puree
1 bunch of basil

 Method
Halve tomatoes and place in baking tray. Sprinkle with oil and a few basil leaves. Cook in a hot oven for 30 minutes.  Chop onion, carrot, potato and celery finely and sautee gently in oil in a large pan for 10 minutes.  Add stock, salt and pepper and simmer for 10 minutes.  When tomatoes roasted, remove skins and add to pan.  Chop stems of basil and half the leaves and add to the mix with tomato paste.  Simmer for a further 5 minutes.  Puree in a blender. Serve with a garnish of basil leaves.