Vegetables+-+pumpkin

= Pumpkin =


 * Classic Pumpkin Soup **
 * The Best of Annabel Langbein - Great Food for Busy Lives, page 56**
 * Pumpkin Risotto **
 * Smart Food for Busy People, Annabel Langbein, page 51**

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 * Classic Pumpkin Soup **
 * The Best of Annabel Langbein - Great Food for Busy Lives, page 56**

1 Tbspn butter 1 large onion, finely diced 3 cloves garlic, crushed 1 kg buttercup pumpkin, peeled and diced into 2cm cubes 5 cups chicken stock (or vegetable stock) 1/2 teaspn nutmeg 1/2 teaspn finely grated orange rind 1 teaspn finely chopped fresh thyme salt & pepper Chopped parsley or chives to garnish
 * Ingredients**

Heat the butter in a large pot and cook the diced onion and garlic over low heat until softened. Add the diced pumpkin with the stock, nutmeg, rind and thyme. Simmer for about 15 minutes until tender. Just before serving stir in 1/2 cup of chopped parsley or some chopped chives. If preferred, blend the soup until smooth before serving.

Serves 6. <><><><><><>


 * Pumpkin Risotto **
 * Smart Food for Busy People, Annabel Langbein, page 51**

1/4 cup olive oil (1/8 to sauté onion & garlic, 1/8 to toast the rice) 1 onion, finely chopped 2 teaspoons crushed garlic 1 medium pumpkin, peeled and cut into small pieces salt & freshly ground black pepper 1 glass red wine 2 cups Vialone Nano or other short grain Italian rice e.g. arborio about 4 cups boiling beef stock (or venison broth) 2 Tablespns butter 1/4 cup chopped parsley or coriander 1/2 cup grated parmesan cheese optional: dash of lemon rind
 * Ingredients**

Place the onion and garlic into a heavy bottomed saucepan over a medium heat with half the olive oil. Add the pumpkin and salt and pepper, stir and cook for 2 minutes. Add the wine and cover. Cook the pumpkin until it starts to soften but still remains in pieces. In another heavy-bottomed pan, heat the remaining olive oil and toast the rice, stirring for 2 - 3 minutes. Add the boiling broth, cover and cook for 18 minutes, stirring occasionally. Once the rice has absorbed all the liquid, add the pumpkin, butter, parsley or coriander, parmesan cheese and optional lemon rind. Stand covered for 5 minutes before serving. Serves 4.

NB: if using arborio rice for any risotto, add the boiling stock gradually, ladling it over the rice to just cover at all times. Stir frequently.

Instead of sautéing the pumpkin in the pan, roast the cubes in the oven while the rice is absorbing the stock. Add the cooked pumpkin pieces to the risotto at the end and mix through the risotto mixture. <><><><><><>
 * Variation: Roast Pumpkin Risotto**