Archive of ‘pumpkin’ category

Roast Pumpkin Soup

This rich, warming soup is perfect for an autumn night. Nutty roasted pumpkin and glorious melting cheese come together for the perfect supper to snuggle up with and keep the spooks at bay!

Ingredients 
Serves 6
Soup
1 small pumpkin (1.3 – 1.6kg)
1 tablespoon olive oil
1 large onion, peeled and diced
850ml vegetable stock
425ml whole milk
25g butter
Salt, pepper and ground nutmeg, to season
Croutons
2 thick slices crusty white bread
1 tablespoon olive oil
Salt and pepper
To serve
100g melting cheese, such as gruyere or mozzarella, grated
Method
Preheat oven to 240 °C. Start by cutting the pumpkin into quarters, scoop out the seeds, then cut each quarter in half. Brush the surface of each section with the oil and season with a liberal sprinkling of salt and pepper. Pop into the oven to roast for 30-35 minutes, or until the flesh is soft when tested with a skewer.
While the pumpkin is roasting, melt the butter in a large saucepan over a high heat, add the onion and stir. After 5 minutes, turn the heat down low and leave the onion to cook gently for 20 minutes, stirring occasionally.
Once the pumpkin is cooked, remove from the oven and set aside to cool. Add the stock and the milk to the onion and turn the heat up to medium. Once the mixture is simmering, scoop out the pumpkin flesh and add to the pan along with the seasoning of salt, pepper and nutmeg. Turn the heat down to low and leave to gently simmer for a further 20 minutes.
This is the perfect time to make the croutons. Preheat the oven to 180°C. Cut the bread into cubes and toss in a bowl with the oil and salt and pepper seasoning, making sure each crouton gets an even coating. Place onto a baking tray and bake for 10 minutes, until they are light and crispy.
Next, puree the soup using a hand blender or food processor and whizz until smooth. Season to taste, and when you’re ready to serve, slowly reheat the soup over a medium heat – keep an eye on it and make sure it doesn’t boil as this would compromise the taste. Ladle into warm bowls, top with a handful of croutons and a generous scattering of cheese. 
Snug up and enjoy!
By Millie Norton

Sweet Pumpkin Pie

Our childhood memories of trick or treat may have long gone but the Cellardoor girls think that life would be very dull without a good dose of sugar and Halloween fun!! If you like custard tart this sweetly spiced pumpkin pie will certainly tickle your taste buds – and in view of the occasion we’ve also carved our own Unicorn pumpkin!


Ingredients
Pastry
230g flour
120g margarine
Tbsp water
Filling
500g cooked pumpkin
2 eggs
110g sugar
1 tsp nutmeg
1 tsp ginger
1 tin condensed milk
Topping
110g Sugar
2x egg whites
Method 
To make the pastry:
-       Pre-heat oven to 200C
-       First, to make the pastry, sift the flour into a bowl and rub the margarine and flour together to make what almost seem like bread crumbs
-       Combine the water into the mixture gradually to make the dough
-       ‘Flour’ the work top and roll the pastry out to make the base of the pie (8 or 9 inch width pie dish will be fine)
-       Grease the dish and place grease proof paper at the bottom and place the rolled and cut dough into the dish and blind bake for ten minutes; take this out of the oven while you make the filling and topping
-       Separate the egg whites from the yolks and whisk the whites until they form stiff peaks, fold in the sugar and leave to one side
-       Cut up and mash the cooked pumpkin (so that it is still fairly ‘meaty’)
-       Put the mashed pumpkin in a bowl and add the eggs, spices and sugar and mix
-       Add the condensed milk and stir together
-       Put the filling mixture into the semi-baked pastry
-       *If you’re feeling creative make the pastry stars to place on the outside of the pie sticking them on with water and use the leftover egg yolk to cover the pastry stars*
-       Put the pie into the oven and bake for 50 minutes
-       Take it out of the oven and scrape the egg white and sugar mixture on top of the pie to make a flat meringue topping
-       Turn the oven temperature down to 140C and bake for a further 1 ½ hours
-       Let it cool and place in fridge – when ready to eat this tastes great with hot rum and cinnamon coffee 

 Please do share your creative treats and carvings – we’d love to see them!!

By Melodie Walter