1) Take one whole pumpkin, and wipe it down so the outside is clean. Cut in half side to side rather than top to bottom. Scoop the seeds out of both halves, and lay them in an oven proof dish, cut side up.
2) Dice some onion and bacon. Place into scooped out centres. Add a generous couple of knobs of butter. Sprinkle with some salt. Add 1/4 tsp nutmeg to each half, or if you can have stronger spices, use cumin seeds or ground cumin or other spices as desired.
3) Place in oven and bake at 180C until the pumpkin is cooked - approx. 60 mins, depending on the size of your pumpkin - mine was a large crown pumpkin I grew in the garden.
4) When the pumpkin is cooked, remove it from the oven, and scoop all the flesh plus bacon and onion into a large bowl - everything but the skins. Mash well.
5) In a large pot, melt 3 TBSP butter, then add 3 TBSP rice flour, and mix until smooth. Slowly add about 6 cups chicken stock, mixing until smooth. Bring to boil, then simmer, stirring, until thickened a little. Add mashed pumpkin mixture, and adjust by adding water if too thick.
6) Heat through, and then serve with grated cheese and Greek yoghurt as optional toppings.
The soup above has had cheese stirred into it, the yoghurt plopped on top. Yum!
The pic below is of the pumpkin after it came out of the oven. I used a small ring tin to keep one half upright as it was unevenly shaped and I didn't want the butter running out.
Inspired by fellow vege gardener Katrina P, I decided to experiment with a way of doing pumpkin soup I hadn't tried before. It turned out delicious!
Our family is eating sugar and gluten free. Here we share our recipes.