Here are the two recipes requested from tis morning’s Jams and Preserves talkback: Spiced Pumpkin Soup and from listener Suzanne, Pickled Jerusalem Artichokes.
Spiced Pumpkin Soup with coconut cream
(Recipe from “A Kitchen in the Valley”.)
2 teaspoons coconut oil or olive oil
1 large onion, diced
900g pumpkin flesh, cut into 2cm cubes
3 cloves garlic
1 teaspoon grated green ginger
1 teaspoon ground cumin
1 teaspoons ground coriander
1 ½ teaspoons curry powder
1 teaspoon chilli powder
600ml chicken or vegetable stock or
250ml coconut milk
250ml coconut cream + 2 tablespoons extra
1 tablespoon tomato sauce (ketchup)
Juice ½ lime (optional but good to add this if you can)
½ to 1 teaspoon salt, optional
Heat the coconut oil in a heavy based saucepan over medium heat. Add the coconut oil and, when melted, add the onion and pumpkin. Stir to coat, then reduce heat to medium-low and cook for 5 minutes (lid on), stirring often.
Add the garlic, ginger and spices and stir to combine well. Cook one minute, then add the stock, coconut milk, the 250ml coconut cream and tomato sauce.
Bring to the boil, stirring often, then reduce heat and cook, covered, until the pumpkin is very soft. Puree. Return to heat and stir in the lime juice.
Ladle into serving bowls and drizzle each decoratively with a little of the extra coconut cream and, if liked, a drizzle of sweet chilli sauce or sprinkled with chopped coriander.
Pickled Jerusalem Artichokes
This recipe was rung in by Suzanne – one that she uses often and very successfully.
4 litres Jerusalem artichokes
For the syrup
3 litres white or white wine vinegar
2 tablespoons ground turmeric
1 tablespoon mustard seed
1 tablespoon celery seed
Two thirds of a stick of cinnamon
1 tablespoon ground ginger (or finely grated fresh)
Place the syrup ingredients in a pot and bring to the boil, stirring, then reduce heat and simmer for 30 minutes. Cool.
When syrup is almost ready to be used, brush the artichokes clean of dirt and then rinse. (No need to peel). Pat dry then cut into 1cm pieces, then place in sterilised jars.
Pour the prepared syrup over and seal.