Samhain Blessings and Pumpkin Solace sans Marmite

There is something about Samhain and the Autumn that brings me to yearning for warming comforting food - especially when the day begins with mist and fog, and the cloud never lifts. A blazing fire in the garden with Bay leaf trimmings, Rosemary and pine brings those cleansing and farseeing feelings and energies to all who inhale that scented smoke. What better to follow an invigorating fire that kickstarts the new year of incoming energies, than a heartwarming Pumpkin soup with a little kick.

A beautiful pumpkin and so many ideas and ways to go with this wondeful fruit for the autumn season. I look forward to my squash season and will order a box of various squash for the season. I had 2 pumpkins and several other varieties. My favourite are the crown prince squash which have the orange flesh and an incredible sweetness when roasted.

Normally I would make a heavy meaty textured soup with marmite and green tomato chutney, chilli and sage and thyme. This time I was looking for a flavour and texture that resonated with my energies in this moment - so very different to last year, much higher and more delicate to be reflected in what foods, textures anf flavours I use to nourish myself ( and any who wish to partake.)

I have been cooking with a Lebanese 7 spice mix - Nutmeg, Ginger, Allspice, Fenugreek, Cloves, Cinnamon & Black Pepper. I have been using it with meatballs, or for some spicy potatoes.

So first things first - for a robust flavour, in as much as Pumpkin has flavour, always roast the pumpkin.

PUMPKIN SOUP

1 medium pumpkin

1 small acorn squash

2 tablespoons Lebanese 7 spice mix

Marigold Bouillon made up into 1.5 litres stock

Pomegranate molasses

Olive oil or sunflower oil

Lime Juice

Salt

2 shallots, or 1 small red onion

1. Chop pumpkin half and scoop out pumpkin seeds and stringy goop. Save the seeds to dry out and toast with tamari and sunflower seeds.

2. I don't skin the pumpkin until its cooked because it is way easier then to do so. Put pieces of pumpkin and squash in large pan - I have a large enamel pan that always feels right for this kind of roasting. Add a couple tablespoons of olive oil or any vegetable oil and the spices and toss the pumkin until coated - use your hands. Add a sprinkling of rock salt.

3. Roast at 190C or Gas Mark 5 for about 30 minutes until the pumpkin is slightly charred around the edges. Remove and leave to cool for a few moments.

4. Slice a couple of shallots, or finely slice a red onion - it rather depends on what you intuit to be the right colour for the dish- each person is different.

6. Add a knob of butter to a large pan - I have my Granny's soup pan I always use - and a couple of glugs of olive oil. Add the onion and cook slowly until it is translucent.

7. Take the pumpkin and squash flesh off the skin, and add to the pan -and put the lid on and allow to sweat for a 5-10 minutes. If it seems to catch add a little more butter or oil.

8.  Take the lid off and stir around and then add the vegetable stock - I use marigold bouillon for convenience.

9.  Turn up the heat and allow to simmer for about 35 minutes - and when the liquid has reduced and the soup is thickening take off the heat and liquidize. I use my liquidizer and a jug- the simplest way for me.

10. Return to the pan and taste and season as needed. Add a a couple of teaspoons pomegranate molasses and a couple of squeezes of lime juice. Allow to simmer for 5 minutes and then add some creme fraiche.

11. I served with Apple and Guinness Soda bread.



The Music for this little excursion into texture was a new album courtesy of my brother - http://youtu.be/ZgRnLM9Vi24

http://youtu.be/Se9yBvqQHxk



The following day I was moved to add the remainder of the Red Cabbage with apple and juniper berries to the soup, adding a whole new level - perhaps the background music inititated that move - Quivver remix of Led Zep - Babe I'm gonna Leave