Bruno 2014: It’s all over

Here we have it, Bruno has finally met his maker. Yesterday morning, I got up and and with Ma’s help sacrificed Bruno. Bruno the Ghostrider has been sat in the kitchen since mid summer. From green to turning orange, has just been biding his time. Time then arrived for me to actually do something with him.

This is by far the biggest pumpkin that I have grown. Topped the scale at over 6lb’s. I had planned to soup the whole thing. However, there was no way I was going to be able to roast all of that, unless I split the amounts and hogged the oven. The plan fell as thus. Some of it would be curried, the remainder would be souped.

The curried pumpkin:

Sautee some onion, ginger, cumin and carom seeds in oil til the onions are transparent. I added some fresh tomatoes as well. Add squash, add garam masala, turmeric, salt, powdered coriander, chopped chillies and cumin if you wish. Coat all the squash. The pumpkin is quite fibrous, so add some water. Cover, and cook through so that the pumpkin softens. Then, remove lid and cook away some of the water. Can leave some if you want to have a sauce.

Bruno was also souped. I used a handful of homegrown mussleberg leeks for the base, as well as a small onion, ginger and garlic. Bruno in chunks, was roasted in a tin, a gas mark 7 for 40 minutes. In the oil, i had put cumin, chilli flakes, carom seeds,dried homegrown rosemary and a couple of sweet peppers. Once roasted, this was all added into the pan with the base. I then added garam masala, turmeric, a little paprika, lots of salt. I used a lot of salt, as I have previously found that this soup doesn’t otherwise taste of anything. As well as three small red chillies. Only as I didn’t put lots of chilli flakes in the roasting tin. The whole thing was then simmered til the squash was softened and squishy. Once softened and squishy, this was blitzed with a blender. I did have to return to hob to season though. Additional garam masala was added, and salt. You will of course have to taste to test. The seeds incidently, will be saved, dried, and saved for growers next year.

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