The bounty of winter produce harvested at Maison Bleue is providing plenty of recipe options for pumpkin and all sorts of permutations and combinations of leafy greens, uses found for the flavoursomeness of fennel and of course a tasty range of herbs. At the Backyard Pharmacy we had our first pumpkin crop, with Japanese, Butternut and Queensland Blues – self-sown and emerging in unlikely places, the largest assisted to climb over the old metal frame purchased at the recycle centre that proved just right for the task. Seeds have been swapped and stored and next year promises an expanded array of heritage pumpkins and new opportunities for kitchen experimentation.
It is perfect soup weather and time to put the produce to the test with my immune boosting
Winter Sunshine Soup
1.5 Kg pumpkin peeled, seeded and chopped
½ a large leek cut lengthwise and finely sliced
1 litre of vegetable stock
1 stick lemongrass, chopped finely
1 piece of ginger about length and width of 2 thumbs, sliced
2 large cloves of garlic, sliced
1 heaped teaspoon of turmeric powder
1 small fresh chilli, sliced
salt and pepper
1/2 litre of stock made from the leftover peels of lemongrass, ginger and garlic, the tops and ends of the leek plus the juiced half lime (discard the seeds of chilli if you don’t like it too spicy)
1 large navel orange, juiced
chopped coriander herb and petals of a marigold (sunrays) for decoration
olive oil
Blend up lemongrass, ginger, chilli, turmeric, pinch of salt and juice of half a lime until smooth. Put some olive oil in the soup pot and add wet paste and cook lightly to bring out the flavours. Add the finely sliced leek and cook until transparent and then add the pumpkin. Add all strained vegie stock and cook until pumpkin softens. Turn heat off, then when slightly cooled add orange juice and blend. Season to taste and sprinkle chopped coriander and marigold petals on top to serve. This makes enough for half a dozen bowls plus some to freeze.
