We bought the plants from the woman who sells herbs, pumpkins and tomato plants at the Wairarapa car boot market in Masterton on a Sunday. We will buy this pumpkin again. It beats my other favourite pumpkin variety the kumi kumi, hands down. Despite the lack of quanity being the only one - it makes up for it in taste and texture - it really is a fabulous tasting pumpkin - sweet and juicy - very similar to an orange kumara. Roasting it intensifies the flavour and adds a lovely richness.
We roasted it in olive oil, golden syrup (as we didnt have any dark honey) and smoked salt which we combined and applied as a paste.
The Smoked salt is one of our favourite ingredients. It really brings out the flavour of this pumpkin
So our soup recipe is
- The roast pumpkin mashed
- A sweated onion
- Sage leaves fried till crispy,
- Hazelnuts fried in olive oil till brown
- chicken stock ( we used our own) to get the consistency you want
- good Parmesan cheese
- creme fraiche
- Cayenne pepper
Combine the pumpkin, onion and the stock, puree. Season.
Serve with dollop of creme fraiche topped with parmesan, hazelnuts and crumbled sage leaves.