The last of the Cucurbitae

RECIPE:   ROASTED PUMPKIN SILKY VELOUTÉ + ESPELETTE PEPPER

Roasted pumpkin soup | Infinite belly

I had my work cut out: A solid chunk of grass to remove to make way for a vegetable patch. The kind of thing I imagined only doing in peaceful old age. It’s actually quite the workout, twisting and tearing grass from the ground with all my strength; it’s almost a violent act. When I was already sweating halfway through, I felt rain pouring on my back. This was months ago, when we first decided to grow edibles in our garden.

Golden branches | Infinite belly

Ornament | Infinite bellyAfter planting seeds & seedlings (carrots, arugula, potatoes, onions, garlic, lettuce, wild strawberries, raspberries) it seemed like so much effort for an as-of-yet intangible result. I stared at the invisible vegetables sitting in that piece of land, imagining what they would look like after a bit of time, care and patience. It’s a work in progress and will always be both unfinished and complete, unveiling itself in its various states throughout the seasons.

Old fence & peelings bouquet | Infinite bellyFrost in flower | Infinite belly

Cucurbita on the other hand, all these beautiful varieties of squash, pumpkins, butternuts, etc., appeared as somewhat intimidating; they seemed to spring out of thin air, so visible and robust, even in large gardens. We did not dare plant any even though we later heard they’re not that complicated to grow. It may have been their great size and bright colors we thought we’d never be able to foster. And for months, we peered over the wall separating our yard from the neighbors’, admiring the endless varieties of vegetables & fruits they were cultivating and feeling a little anxious that our progeny would come out with the wrong colors, monstrous shapes, odd tastes.

Vintage cloth & old blinds in Craponne | Infinite bellyCutlery | Infinite bellyTree trunks in Auvergne | Infinite belly

Ribbon | Infinite belly

Now, as our patch is covered in a thick carpet of snow and as we empty our pantry in preparation for the move, we have one last beautiful cucurbita to prepare, given to us weeks ago by our friendly neighbors. It’s been standing by itself in the cold, amongst the shelves, like a strange sculpture waiting to be turned into soup. Its day has come. Vintage ladle & raw pumpkin | Infinite bellyRoasted pumpkin soup & antiquity shop in Craponne | Infinite belly copy


Roasted pumpkin silky velouté + Espelette pepper
|  Serves 4-6 


We were told that for even better conservation, store pumpkins & squash at room temperature for the first two weeks, then transfer to colder environments. They’ll last for months!

  • 1 kg pumpkin or squash, peeled & diced
  • 2 garlic cloves, roughly diced
  • Sesame oil
  • 1/2-1 tsp ground Espelette pepper, to taste
  • A few thyme sprigs (and some extra for serving)
  • 1 tsp-tbsp ground ginger, to taste
  • 1 onion, peeled & diced
  • 1/2-1L chicken stock
  • 1 tbsp cornstarch (only if needed to thicken the soup)
  • 1 tbsp sesame seeds for serving (optional)
  • Fleur de sel & black pepper

Roasted pumpkin | Infinite belly

  1. In a large bowl, mix the peeled & diced squash with the sesame oil, chopped garlic, thyme sprigs & Espelette pepper. Lay on a baking sheet, season to taste and roast for app. 30 min in a preheated 200°C oven until soft & well colored.
  2. In a hot pot, stir-fry the diced onion for 1-2 minutes. Add the roasted squash & ground ginger and stir until it starts turning into a purée. Remove the thyme sprigs, add 1/2L chicken stock and mix thoroughly using a (hand) blender.
  3. Adjust the consistency to taste by adding more chicken stock and/or water (up to 2 cups) and/or a little bit of cornstarch to thicken the velouté.
  4. You can add a few sesame seeds and/or fresh thyme sprigs for serving.

Ladle | Infinite belly

Vintage copper pot | Infinite bellyLogotype medalion

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10 thoughts on “The last of the Cucurbitae

  1. Yes, gardening is hard work! But oh how I love it , it´s cathartic and inspiring, and well worth the aching muscles (ok, not always).
    Beautiful soup (and lovely copper pot, by the way), the efforts were well worth it. Bon week end! Sabine

    Liked by 3 people

  2. Amazing photos! even the one with the scraps, beautiful.
    I have a vegetable garden also and last year, although I didn’t plant any, there was a cucurbita there and it weighed 20 quilos!!! I could’t believe it, a pleasure to give to neighbours and family some of it and I also made some jam, soups and Christmas traditional portuguese fritters.
    The one thing that I didn’t like before in the garden were nettles. Everywhere they’d grow! But now I know better and make some great soup with it and also creamed nettles. Very good.
    Love to read your writing.

    Liked by 1 person

    1. Thank you so much Maria. How incredible you got such a huge one when you didn’t even plant it! A great vegetable to share indeed. Your jam must have been delicious! All the best from us both x

      Like

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