Yummy Lummy

A blog about food and me

Tag: Pumpkin

  • Porky Pumpkin Soup

    Porky Pumpkin Soup


    Porky 🐖 Pumpkin 🎃 Soup 🥣

    After my pressure-cooker pork ribs, I had something valuable leftover, viz., the cooking liquor, enriched with passata, onion, fennel, celery, pork juices, collagen, and rendered fat, which is suitable for a rich, deeply flavoured pumpkin soup.

    This soup pairs with a slice of rye sourdough, generously trowelled with cultured butter.

    Ingredients

    For the soup

    • 1.5 kg jap pumpkin, peeled and cut into chunks
    • 750 mL reserved pork rib cooking liquor
    • 500 mL water (or more as needed)
    • 125 g bacon pieces
    • Freshly cracked black pepper, to taste
    • Sea salt, if required
    • Greek-style yoghurt
    A photograph of a bowl with chilled pork rib cooking liquor. The surface of the fluid is solid with pork and beef fat. The fat is orange in colour. The bowl is white in colour.
    A photograph of a bowl with chilled pork rib cooking liquor. The surface of the fluid is solid with pork and beef fat.

    To serve

    • Toasted rye sourdough bread (frozen to develop resistant starch)
    • Cultured butter
    • Extra cracked black pepper
    • Chives for garnish

    Equipment

    • Cast-iron skillet
    • Pressure cooker
    • Chopping board
    • Sharp cook’s knife
    • Vegetable peeler
    • Measuring jug
    • Wooden spoon or heat-safe stirring spoon
    • Stick blender
    • Ladle
    • Soup bowls
    • Bread knife and butter knife for serving the rye sourdough with cultured butter

    Method

    1. Pressure-cook the pumpkin

    • Place the bacon pieces and some water in a skillet, then bring the water to a simmer. Keep cooking while the water evaporates and the bacon fat renders. Keep going until the bacon pieces are crispy.
    • Place the pumpkin chunks in the pressure cooker.
    • Pour in the reserved pork rib cooking liquor and the water, ensuring the total volume remains below the pressure cooker’s maximum fill line.
    • Lock the lid, bring the cooker to high pressure, and cook for 8 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure before opening the lid.

    2. Blend

    • Transfer the crispy bacon pieces to the pressure cooker vessel.
    • Using a stick blender, blend the soup until smooth and velvety.
    • If the soup is too thick, add a little more water until it reaches your preferred consistency.

    3. Finish

    • Taste before adding salt. The braising liquid from the ribs may already contain enough seasoning.
    • Add plenty of cracked black pepper.
    • For a richer, tangier finish, stir through a spoonful or two of Greek-style yoghurt after blending, keeping the soup off the boil so the yoghurt stays smooth.

    4. Serve

    • Ladle the soup into warmed bowls.
    • Serve with a thick slice of toasted rye sourdough generously spread with cultured butter.
    • A final grind of black pepper over the top is a nice touch.
    • Give thanks.

    Notes from Yummy Lummy

    The fennel from the original rib cook does a lot here. Pork and fennel are best mates, and the aniseed notes complement pumpkin well. The passata adds acidity, preventing the soup from becoming overly sweet, while the collagen extracted from the ribs contributes body and a luxurious mouthfeel.

    The result is a soup that tastes much more complex than a standard pumpkin soup, with layers of savoury flavour underneath the pumpkin’s natural sweetness.

    A photograph of pumpkin soup in a black bowl with a large piece of rye sourdough that has cultured butter over it. There is also some yoghurt in the soup that you can see near the spoon. Freshly cracked black pepper is also visible on the soup.
    A photograph of pumpkin soup in a black bowl with a large piece of rye sourdough that has cultured butter over it. There is also some yoghurt in the soup that you can see near the spoon. Freshly cracked black pepper is also visible on the soup.
    A photograph of pumpkin soup in a black bowl with a large piece of rye sourdough that has cultured butter over it. There is also some yoghurt in the soup that you can see near the spoon. Freshly cracked black pepper is also visible on the soup.
    A photograph of pumpkin soup in a black bowl with a large piece of rye sourdough that has cultured butter over it. There is also some yoghurt in the soup that you can see near the spoon. Freshly cracked black pepper is also visible on the soup.

    Why This Soup Is Not Vegetarian or Vegan

    This recipe is neither vegetarian nor vegan.

    Not vegetarian

    The cooking liquor comes from pressure-cooking pork ribs. During cooking, pork juices, rendered fat, gelatine from collagen, and other animal-derived compounds enter the liquid. There’s also bacon 🥓 in it.

    Not vegan

    In addition to the pork-derived cooking liquor, the serving suggestion includes cultured butter, which is a dairy product made from milk.

    For these reasons, the recipe contains both meat-derived and dairy-derived ingredients.

    About Jap Pumpkin

    The pumpkin most Australians simply call “pumpkin” is often jap pumpkin.

    Despite the name, jap pumpkin is not actually from Japan. The term is believed to have arisen from historical references to Japanese pumpkin varieties introduced into Australia.

    Jap pumpkin typically has:

    • Dark green, mottled skin
    • Dense orange flesh
    • A naturally sweet flavour
    • A dry texture that becomes creamy when cooked

    It is one of the best pumpkins for soup because the flesh breaks down easily and produces a thick, silky result without requiring large amounts of cream.

    Information About Queensland Pumpkins

    A Microsoft Copilot generated image of a map of Queensland with a compass point for North. On the right is a coral reef beach scene in blue and on the left a Great Dividing Range scene in orange.
    Created with Microsoft Copilot.

    Queensland is one of Australia’s major pumpkin-growing regions, thanks to its warm climate and long growing season.

    I also associate Queensland pumpkin with pumpkin scones. I remember meeting Lady Flo Bjelke-Petersen in the diagnostic laboratory where I was working while putting myself through medical school. Lady Flo Bjelke-Petersen was the wife of Sir Joh Bjelke-Petersen, a former Premier of Queensland, and she was well known for making pumpkin scones and sharing them with others. Lady Flo was also an Australian Senator. She used to serve her pumpkin scones in the Senate, apparently. The memory fits neatly here: warm, orange-gold scones, a little butter, and the unmistakable comfort of pumpkin treated as something homely rather than ordinary.

    Some interesting facts include:

    • Pumpkins are grown commercially across several parts of Queensland, particularly in the Darling Downs, Lockyer Valley, Central Queensland, and the Bundaberg region.
    • Queensland’s warm weather allows growers to produce pumpkins over a longer period than cooler southern states.
    • Jap pumpkin is one of the most commonly cultivated pumpkin types in Queensland.
    • Pumpkins are botanically classified as fruit because they develop from the flower and contain seeds.
    • A mature jap pumpkin stores exceptionally well and can often keep for several months in a cool, dry place.
    • The deep orange colour of jap pumpkin flesh comes from β-carotene, which the body converts to vitamin A.

    Final Thoughts

    This soup is an example of kitchen thrift. The pork rib cooking liquor already contains tomato, fennel, onion, celery, pork flavour, and gelatine. Rather than discarding it, use it as the backbone of a hearty pumpkin soup. Served with rye sourdough and cultured butter, it makes a satisfying lunch or a light evening meal that feels both comforting and just a little indulgent.

    Today’s meals

    Morning tea

    A pork and fennel sausage roll from Market Bread Bar.

    A photograph of a Market Bread Bar Pork and Fennel sausage roll with tomato sauce drizzled on it. The sausage roll is on a Market Bread Bar brown paper bag.
    A photograph of the front of the Adelaide Central Market (Federal Hall).

    This was the best pork-and-fennel sausage roll I’ve eaten in South Australia.

    Lunch

    Sardines on toast

    Photograph of John West sardines in spring water with market bread, bar rye sourdough, which has been toasted, and buttered with cultured butter. The sardines have been mixed with some Jalna biodynamic organic yoghurt. The sardines on the two pieces of toasted rye sourdough are placed on a Dolphins NRL plate.

    I mashed some sardines with yoghurt and spread it on a couple of pieces of toasted rye sourdough bread (from Market Bread Bar [Adelaide Central Market]), which had been buttered with cultured butter.

    The yoghurt reduces the “fishiness” and adds some creaminess. It’s perfect on nicely toasted rye sourdough.

    Fediverse Reactions
  • Beef brisket and roast pumpkin

    Beef brisket and roast pumpkin


    I wasn’t sure what to cook today. During the week, I thought about another pumpkin soup, this time with a ham hock and bacon.

    I woke up this morning and didn’t feel like cooking and eating pork.

    I still had some brisket in the fridge after I had slowly cooked a large piece last Sunday, and I’ve been enjoying it throughout the week.

    I also had some leftover pumpkin from last week.

    In a lazy mood, I thought I’d just reheat the brisket and cook the pumpkin in the Weber Q+.

    I went for a wander in town today and, at the market, bought some cultured butter and rye sourdough bread.

    Tonight’s dinner was simply beef, pumpkin, rye sourdough bread, and cultured butter. It was simple and delicious.

    Slow-cooked beef brisket leftovers, served with roast pumpkin and rye sourdough bread spread with cultured butter

    I got sent a couple of photographs from when I spoke at a conference a few weeks ago in Melbourne.

    Gary at NATA Accreditation Matters 2026
    Gary at NATA Accreditation Matters 2026
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  • Pumpkin soup

    Pumpkin soup


    Pumpkin Soup with Crispy Spam and Rye Sourdough Croutons

    Spam on special. Thirty per cent off. $4.75 instead of $6.80.

    This pumpkin soup has a savoury surprise: golden, crispy cubes of Spam folded through the bowl like salty little treasures. Roasted pumpkin brings sweetness and body, cream and cream cheese make it rich and silky, and rye sourdough croutons add a crunchy finish.

    Ingredients

    • One small pumpkin or about 500 g pumpkin pieces, peeled and chopped.
    • One half of a tin of Spam, diced.
    • One tablespoon of coconut oil or beef dripping
    • 250 mL beef, lamb, and pork stock
    • 75 mL pure pouring cream (no thickeners)
    • One tablespoon of cream cheese
    • Salt and freshly ground black pepper, to taste
    • Some rye sourdough bread, preferably frozen overnight, then thawed slightly and diced.

    Method

    1. Heat the oven or barbecue to 200 °C. Spread the pumpkin pieces and diced Spam on a tray, drizzle with a little coconut oil (or beef dripping), and roast until the pumpkin is soft, caramelised at the edges, and easy to mash.
    2. The diced Spam should become crisp and browned. Set aside a small amount for “garnish.”
    3. Add the roasted pumpkin and cooking liquor to a saucepan. Simmer for 10 minutes so the flavours come together.
    4. Blend the soup until smooth. Stir in the cream and sour cream, then season with salt and pepper. Keep the heat gentle so the soup stays silky.
    5. Fry the diced rye sourdough in some beef dripping, letting it absorb the savoury pan flavours from the Spam. Cook until crisp.
    6. Ladle the soup into a bowl. Scatter over the crispy Spam and rye sourdough croutons.

    Serving idea

    Serve this as a lunch or easy evening meal. The Spam gives the soup a savoury, meaty edge without announcing itself too loudly, while the rye sourdough croutons bring crunch.

    Cook’s note

    Freezing the rye sourdough roll overnight, then using it for croutons, is a handy way to work resistant starch into the meal while also reducing waste. For a smoother soup, blend thoroughly before adding the crispy Spam pieces.

    Today’s food diary

    Morning tea

    I posted this on the Facebook group The Best Vanilla Slices in Australia

    It is a private group with >124,000 members.

    Vanilla slice from Providore in the Adelaide Central Market.

    Price: $5.00, which is relatively cheap for a vanilla slice these days. 8/10

    Dimensions: Very high, too high for me to bite holding vertically. It would need to be approached sideways. There’s a reason why the majority of vanilla slices aren’t high, and (in my opinion) anyone who thinks this is a good selling point is fooling themselves. 3/10

    Custard: Vanilla flavour, firm but not too gelatinous. A fork slices through the custard without the custard becoming sloppy. 9/10

    Icing: Too sweet and goopy. Unpleasant. 2/10

    Pastry: Thick and soggy. The pastry also dehisced from the custard too easily. 1/10

    Overall score: 4.6/10

    Vanilla slice from Providore in the Adelaide Central Market. Price: $5.00, which is relatively cheap for a vanilla slice these days. 8/10 Dimensions: Very high, too high for me to bite holding vertically. It would need to be approached sideways. There’s a reason why the majority of vanilla slices aren’t high, and (in my opinion) anyone who thinks this is a good selling point is fooling themselves. 3/10 Custard: Vanilla flavour, firm but not too gelatinous. A fork slices through the custard without the custard becoming sloppy. 9/10 Icing: Too sweet and goopy. Unpleasant. 2/10 Pastry: Thick and soggy. The pastry also dehisced from the custard too easily. 1/10 Overall score: 4.6/10

    Lunch

    The last of the bolar roast

    Leftover slow-cooked bolar roast

    Tea

    Pumpkin soup with Spam, rye sourdough croutons, and a slice of rye sourdough with cultured butter

    Diced Spam and pumpkin in a cast-iron pan.
    Diced Spam and pumpkin in a cast-iron pan
    Diced Spam and pumpkin in a cast-iron pan
    Cooked pumpkin
    Cooked pumpkin and cooking liquor
    Cooked Spam
    Pumpkin soup with Spam, rye sourdough croutons, and slice of rye sourdough with cultured butter
    Pumpkin soup with Spam, rye sourdough croutons, and slice of rye sourdough with cultured butter
    Pumpkin soup with Spam, rye sourdough croutons, and slice of rye sourdough with cultured butter
    Pumpkin soup with Spam, rye sourdough croutons, and slice of rye sourdough with cultured butter
    Pumpkin soup with Spam, rye sourdough croutons, and slice of rye sourdough with cultured butter
    Pumpkin soup with Spam, rye sourdough croutons, and slice of rye sourdough with cultured butter
    My smiling face on a pumpkin

    The soup was delicious and had amazing mouthfeel. The combination of the Spam and crusty, crispy croutons was fantastic.

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  • Lamb shoulder

    Lamb shoulder


    It’s been some time since I cooked a roast lamb shoulder[i]. This morning, I visited the butcher shop and was lamenting the high prices of grass-fed beef when I noticed a package of lamb that was priced lower than the others. I also picked up a chunk of pumpkin while I was there.

    Me with a plate of lamb shoulder and pumpkin generated by Microsoft Copilot.
    Microsoft Copilot used to generate this image

    Recipe

    Ingredients

    Equipment

    • Benchtop toaster oven
    • Baking tray

    Instructions

    1. Dry the surface of the lamb.
    2. Preheat the oven to 160 °C.
    3. Put some freshly cut sprigs of rosemary[iv] on the baking tray.
    4. Put the lamb on a baking tray, then place it in the oven.
    5. Cook the meat for 210 minutes (3½ hours).
    6. Rub some lamb fat between your hands.
    7. Rub a piece of pumpkin with a thin film of lamb fat.
    8. Cook the pumpkin in the oven.
    9. Allow the roast to rest for about 25 minutes before dissecting the meat from the bones and serving.
    10. Don’t forget to gnaw the meat from the bones and then spend a good ten minutes flossing and brushing your teeth.

    Photographs

    Lamb shoulder square cut in a roasting tray
    Slowly roasted lamb shoulder
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder with roast pumpkin
    Slowly roasted lamb shoulder bones
    Slowly roasted lamb shoulder bones
    Slowly roasted lamb shoulder bones
    Use of Microsoft Copilot for Image Generation

    Thoughts on the meal

    The lamb was tender to carve and quite juicy. A gentle squeeze yielded copious meat juice. The superficial fat was nicely rendered and flavourful.

    The pumpkin cooked evenly; it was caramelised, tender. and enjoyable to eat.

    After I put some leftover meat away, I sat down and enjoyed gnawing meat from the bones.

    Me gnawing on lamb bones generated by Microsoft Copilot.
    Microsoft Copilot used to generate this image

    Other photographs

    This morning, I took a walk along the beach. Compared to this time last year, the beach and the water were noticeably empty, with few people enjoying the fresh air. The South Australian algal bloom has led to a decline in beachgoers and swimmers. I anticipate that summer will bring smaller crowds. Selfishly, this might make my beach visits more enjoyable, as long as the algal levels aren’t too high.

    Nutrition profiles

    Pumpkin

    MacronutrientAmount per
    100 g (Cooked)
    Energy26 kcal
    Carbohydrates~6.5 g
    Protein~1 g
    Fat~0 g
    Dietary Fibre~1 g

    Lamb shoulder

    NutrientAmount per
    100 g
    Energy275 kcal
    Protein22.4 g
    Total Fat19.9 g
    Saturated Fat8.4 g
    Monounsaturated Fat8.1 g
    Polyunsaturated Fat1.6 g
    Carbohydrates0 g
    Fibre0 g
    Cholesterol92 mg
    Water~56 g

    Lamb fat

    NutrientAmount per
    100 g
    Energy648 kcal
    Total Fat68.9 g
    Saturated Fat35.4 g
    Monounsaturated Fat28.0 g
    Polyunsaturated Fat2.8 g
    Trans Fat~0–3 g
    Protein6.3–15.7 g
    Carbohydrates0 g
    Fibre0 g
    Cholesterol77–92 mg
    Water~34–40 g

    Rosemary

    NutrientAmount per
    100 g
    Energy131 kcal
    Carbohydrates20.7 g
    Dietary Fibre14.1 g
    Sugars0 g
    Protein3.3 g
    Total Fat5.9 g
    Saturated Fat2.8 g
    Monounsaturated Fat1.2 g
    Polyunsaturated Fat0.9 g
    Cholesterol0 mg

    [i] Lamb shoulder is a flavourful cut from the forequarter of the lamb, ideal for slow roasting due to its marbling and connective tissue.

    [ii] A lamb shoulder square cut refers to a specific butchering cut where the shoulder is trimmed into a rectangular block, including part of the forequarter, with the blade bone and surrounding muscles intact.

    [iii] A Kent pumpkin—also known as a JAP (Just Another Pumpkin)—is a variety from Australia, recognised for its mottled green and yellow skin and bright orange flesh.

    [iv] A sprig of rosemary refers to a small stem or twig from the rosemary plant, typically about 7–10 cm long, with the needle-like leaves still attached.