Post #43

havent cooked pumpkin for a long while. somehow i associate pumpkin with coldness even though they sell them all year round, i still see pumpkin as a winter veg. i love pumpkin thats super sweet, but sometimes you get the odd ones with not much taste, and it kinda puts you off. :( but i do like the bright golden orange colour, and that raises my appetite level :)

this weekend, i attempted this combo of pumpkin soup and pasta, which contained more veg than you think! :) veg are good for you!!



i actually cooked this dish in 2 processes. the first was to cook the veg, like you would cooking a pumpkin soup (and i cooked this the night before. sometimes when you split processes into 2 manageable halves, it makes the job less daunting! hehe.) - pumpkin, carrot, leek, fennel and onion, with a splash of veg stock and water. bring to the boil and then chuck the pot into the thermal cooker, and thats it for step one. :)

next day the pot of pumpkin soup should become quite mushy and a little press with a wooden spoon should break the veg up. then use the pumpkin puree as a base and cook it with risoni, in the same way as cooking risotto till the risoni is cooked. just before done, chuck in some chopped spinach and pour in a circle of cream and its done!


-Pumpkin risoni with chicken dices + spinach-