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Salient. Official Newspaper of Victoria University of Wellington Students Association. Vol 40 No. 10. May 16 1977

Tuck

Tuck

Tuck header

Pumpkin Soup.

You'll need: — pumpkin, onions, oil, salt, water, cinnamon and nutmeg, black pepper.

Remove all of the hard outer skin of the pumpkin, its inner stringy portion, and seeds. Discard.

Cut the pumpkin into about 1 inch pieces. Slice some onions (about 4 medium size if you are using a whole pumpkin) and add to a large saucepan with a small amount of oil or butter.

Saute; i.e. fry rapidly in shallow hot fat, tossing and turning the onion slices until evenly browned, for about two minutes.

Then add the pumpkin pieces and saute for five minutes, stirring often.

Add a cup of water, put tight fitting lid on saucepan and simmer, i.e. cook in liquid which is heated to Just Below boiling point, for 40-50 minutes, until the pumpkin is quite tender.

At this point the pumpkin, or some portion of it can be mashed to thicken the soup. Add more water if you require a thinner soup.

Season well with salt, a pinch of cinnamon and nutmeg, and bits of freshly milled black pepper.

Pumpkin Bread (Why Not?)

Take —
  • 1 cup honey 1 cup brown sugar 1 cup oil
  • 3 cups pumpkin puree — skins, seeds, strings removed, steamed and mashed. 1 cup chopped dates
  • 1 cup chopped walnuts
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 4 teaspoons baking soda
  • 2 cups white flour
  • 2½ cups whole wheat flour
  • ½ cup wheat germ.

(1) Preheat oven to 350 degrees F. Gas 6.

(2) Combine first 10 ingredients in a large bowl. Mix well.

(3) Stir in remaining ingredients.

(4) Spoon mixture into 3 well-oiled 8½ x 4½ inch loaf pans. Bake 1 hour or until done. Cool 20 minutes in pans before turning out onto rack to finish cooling.

Yields 3 loaves.

— Helen Corrigan.