Roast pumpkin

Sous vide 63 °C egg, reverse sear steak, and roast pumpkin

Posted by Gary

This week I have taken three inspirational inputs for tonight’s dinner.

I was watching Guga on Sous Vide Everything and it’s time to do a 63 °C egg.

Sous vide 63 °C eggs with a reverse seared scotch fillet steak and roast pumpkin served with gravy.
Sous vide 63 °C eggs with a reverse seared scotch fillet steak and roast pumpkin served with gravy.

I mentioned this to a friend at work, AB, and steak with my eggs was suggested.

That night, I was chatting with my dear friend, GC about comfort food and she mentioned her Mum’s roast pumpkin.

Kent pumpkin ready for roasting after being massaged with Queensland nut oil, iodised salt, and cinnamon.
Kent pumpkin ready for roasting after being massaged with Queensland nut oil, iodised salt, and cinnamon.

Dedicated to GC, AB, and Guga

I love watching cooking videos on YouTube and I love chatting with friends about food.
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Roast pumpkin soup with blue cheese recipe

Posted by Gary

It may be a warm Spring evening but I had a kent pumpkin in the refrigerator and a wedge of blue cheese along with some streaky bacon. In my mind that meant roast pumpkin soup with blue cheese.

Usually I boil my pumpkin but for a really smoky sweet flavour, roasting the pumpkin for the soup makes a world of difference. 

Saturday dinner. Roast pumpkin soup with blue cheese. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400
Saturday dinner. Roast pumpkin soup with blue cheese. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/5.6, 1/160sec, ISO 400

 

 This tasted so good 🙂 

 

Roast pumpkin soup with blue cheese recipe
 
Recipe Type: Dinner
Cuisine: Australia
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A sweet smoky roast pumpkin soup
Ingredients
  • Kent pumpkin
  • Streaky bacon
  • Blue cheese
  • Basil
  • Coriander
  • Fried spring onions
  • Pouring cream
  • Pepper
  • Salt
Instructions
  1. Roast the pumpkin at 150 °C for 1 hour
  2. Cut the streaky bacon into cross grain strips and put in the benchtop oven at 200 °C for 15 minutes
  3. In a bowl add the pumpkin and bacon plus some pouring cream
  4. Add some coriander and basil plus salt and pepper
  5. Blender with a stick blender (I use a Bamix) until smooth
  6. Heat to simmer and stir continuously
  7. Pour into a bowl
  8. Garnish with some basil and fried spring onion
  9. Shoot a photograph
  10. Inhale the soup
  11. Wash the dishes
  12. Write the recipe
  13. Blog (verb)
 

 

 
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Lake Ginninderra Apple + Pro HDR iPhone with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/1364sec, ISO 32
Lake Ginninderra using Apple + Pro HDR iPhone with iPhone 6 Plus back camera 4.15mm f/2.2 at 4mm and f/2.2, 1/1364sec, ISO 32