sweet mama squash

THAI FLAVOURED PUMPKIN SOUP

THAI FLAVOURED PUMPKIN SOUP

What a way to treat the rest of my sweet mama squash! The sweet roasted flesh made into a soup with thai flavours, sweet cashew nut milk, zingy lime. Utterly indulgent.

I could tell my husband looked rather suspiciously at the thickened soup I kept for his dinner. Why does cashew milk thicken everything like that??? After adding some water and reheating it he changed his mind very quickly. He said that the soup transported him back to our honeymoon in Jamaica where he ordered their curried pumpkin soup quite a few times. (Now this wasn’t my intention otherwise I would have made it for Valentine’s day!!!). Can of Red Stripe in his hand and he was in the Blue Mountains all over again. He only had one complaint, there wasn’t any left.... Next time I am making at least double the portion.

So please do make this soup. It is so simple, quick (after you have dealt with the squash) and really delicious. I know what I will be doing with the other sweet mama squash sitting in my vegetable box...

THAI FLAVOURED PUMPKIN SOUP
Any rich flavoured squash or pumpkin will work well in this recipe, even orange sweet potatoes (yams). Some of the squash gets pureed into the soup, some stays in pieces for texture.
I used cashew milk, quickly whizzed up from half a cup of cashews and a cup of water. Or use coconut milk.
This soup is thick enough to be served with some Jasmine rice for even more satisfying meal. I have added tofu pieces for extra protein.
If doubling the recipe I would double everything but the cashew milk.

Makes enough for 2 (big main dish bowls)

thaisweetmama

ingredients
about 500g (1lb2oz) roasted sweet mama squash
500ml (2cups) water (or l
ight vegetable stock)
1 Tbs Thai red curry paste (or 2 depending on the strength of your curry paste)
1 stalk of lemon grass (optional), bruised with back of knife
1 cup cashew nut milk
100g (3.5oz) silken tofu cubed (optional)
lime juice
fresh coriander

method
  1. In a medium sauce pan, combine the squash flesh with the water, curry paste and the lemon grass stalk.
  2. Bring to a boil, cook on gentle heat for about 5 min, stirring occasionally.
  3. Add the cashew nut milk a heat.
  4. Add the cubes of tofu and just heat through. If too thick add more water.
  5. Fish out the lemon grass stick and discard. Add lemon juice to taste, chopped coriander and serve.
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SWEET MAMA SQUASH BREAD

SWEET MAMA SQUASH BREAD

It may be long past Halloween but the pumpkin still rules. Sweet mama squash to be precise. As I learned from the Riverford website this is a late season variety. It has deep orange sweet flesh. And so many uses. I find it has much less water than most squashes and when roasted it comes out nearly crumbly yet with incredibly sweet intense flavour.

Pumpkins or winter squashes are not the easiest vegetables to deal with. Butternut squash is an exception, as it can be peeled with a regular swivel peeler and has less seeds. Sweet mama squash needs a bit of brute force to break into, very big sharp knife and lots of care if you want to preserve your fingers... The only way to peel it is to cut the squash into wedges first and than just careful cut the skin off the pieces. In my recipe there is not need for peeling, just roast the wedges and peel later (or just scrape the flesh away from the skin with a spoon).

My first recipe is for a pumpkin bread. I thought bread with hidden pumpkin sounded like a great idea and everything was going swimmingly until it was time to take it out of my super non-stick bread tin. That proved a challenge... eventually after I prised couple slices out I was able to lift the bread out. The lesson being : nothing is perfectly non-stick... and pumpkin bread is much stickier that the regular kind...

to roast the squash
Cut 1 squash into wedges, about 8, remove stringy flesh with seeds. Line a roasting sheet with a baking paper, coat the pumpkin with 1/2Tbs olive oil and roast in a 200C oven for about 25min. When pierced with knife the squash flesh should be soft and caramelised around the edges. Use 250g of the squash flesh for sweet mama recipe number 1 and keep the rest for tomorrow’s recipe.

roastedsquah

SWEET MAMA SQUASH BREAD

This is definitely not a sandwich bread, it is has more of a “cakey” texture. Great for breakfast with some jam or to accompany soup. You could also make small bread rolls out of this dough.

ingredients
250g (9oz) roasted sweet mama squash flesh, skin removed
1 sachet of instant yeast
1Tbs +1 tsp olive oil
250ml (1 cup) warm water
1 tsp salt
280-350g (2-2 1/2 cups) wholegrain spelt flour
1tsp salt
3 Tbs pumpkin seeds

risen dough
pumpkindough

method
  1. Mash the squash flesh.
  2. In a large bowl, mix the water, yeast and olive oil.
  3. Add the squash flesh and mix well. No need to add sugar as the squash has enough sugar in it to activate the yeast.
  4. Next start adding the salt, 2Tbs of pumpkin seed and flour (bit by bit), how much you need really depends on how dry your squash flesh was. Keep mixing as you add the flour.
  5. When the dough starts to come together turn it out on a floured board and kneed for about 7-10min. This dough is quite sticky you may have to add more flour.
  6. Spread the remaining olive oil on the ball of dough, place into a bowl, cover with cling film and leave to rise for 1 hour.
  7. When the dough has doubled in size turn it onto a floured surface and need again for about 2min. Place into a greased (or lined with grease-proof paper) bread tin. Let is rise for another 25min.
  8. Preheat the oven to 200C.
  9. Place into a preheated oven. Bake for about 30min until the bread is brown and sounds hollow when you knock on it.
  10. Let cool and enjoy.

pumpkinbread
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