Hi Stacey. I'm still working my way through your older videos. I take my frozen pumpkin pieces during the day and marinate them in a tablespoon of olive oil and crushed garlic and sprigs of rosemary. I cook them in the airfryer. They caramelize and are delish! ❤
Pumkin is very hard to cut. However there is a man (NZ) who sells a pumpkin cutter that negates this rather dangerous undertaking. It is like an old fashioned guillotine, but the blade is mounted centally over the base. I have had mine for years, it has saved me much effort, probable injury and time.
Throw some butter and garlic in.... beautiful We use that as a base for pumpkin soup. When you cut the top. Make it round and smaller and should come off in one piece. Put butter/garlic Iin and pop lid back on. Bake for a good few hrs. Yum
I have a yeast allergy and have not been able to eat breads for 40 years so I make my own flatbread and scones. As I use pumpkin a lot in my scones, this will be great to do for when I don’t have pumpkin!!!
I find that if you cut the pumpkin in half, the seeds can be scooped out quite easily, for which I use a soup spoon. Because of the rounded end, it doesn’t dig in. Then each half can be cut up as required. For soup, I roast the pumpkin first which concentrates and sweetens it, before adding to the soup pot with onions, garlic, and sometimes carrot for added sweetness and depth of flavour. Spices added can be Indian inspired, or I can add coconut milk, lemongrass, fish sauce, and kaffir lime leaves for a Thai inspired soup. All delicious variations. Sometimes I even roast the garlic with the pumpkin as well for subtle difference in flavour.
That's similar to how I make my Thai style soup too but do cut it into big chunks, dry them, season & slather them in butter, chuck in garlic cloves & roast till the pumpkin is about half cooked. I love the caramelisation❤️ I use some for soup & free-flow the rest for adding to roasts & other veggie dishes. Using this method the pumpkin comes out of the freezer dry not watery. Am looking forward this seasons pumkins😋
Pumpkin soup is a family favourite. Also whole pumpkin (remove seeds) roasted and slathered with softened butter mixed with fresh crushed garlic, pepper & salt inside. If you carefully cut a circle in the top it's easy to remove seeds. That pumpkin circle becomes the lid for roasting/steaming. Oven to table roasting dish means no extra dishes 🤣 enjoy. And, ALWAYS keep yourself SAFE. You have been doing those who enjoy watching your channel a huge service & I for one have been extremely motivated again. So much so that for family Easter lunch I'd made beef stroganoff. What a flop!! 😱 it used to be a standard for me. Meat was like chipboard. Fortunately I had your chicken schnitzel & 2 roasted chicken meats in the freezer, thawed by lunchtime. Picked out chipboard steak. Chicken stroganoff, lunch a was hit 🥳 Keep your wonderful channel going, please.
Thanks for the tips with the pumpkin Stacey, I learned something’s with this video. I dislike pumpkin but I occasionally eat pumpkin soup. My kids love it and ask me to make it for them. I also love pumpkin scones. I might get a large pumpkin and use it, thanks for the inspiration . TFS.
Another Kiwi watching this 6 months later, now NZ Autumn. Last year pumpkins were a horrendous price due to a cyclone. Currently they are about $4:50 each for a large one. We also have them from our garden. This podcast giving me lots of ideas for preservation. Love pumpkin soup.
Yayyy I love that you are a NZ'er cause then the recipes you have or methods you have posted will be eaay for me to follow and I wont be asking for substitutes. I have just subscribed abd its 2024
thanks again for pumpkin ideas ive learnt something new to day stacey u are an inspiration to many of us u helped me on this journey of cooking , saving and even outside i do all of this but u have shown me abetter way of doing things thanks again
Hi Stacey love the pumpkin soup lm the only one in my family that loves pumpkin & kumara. I have tryed making pumpkin pie 🥧 lm not one for the pumpkin pie but at least l tryed it awesome content love having that during winter
One of my favourite soups , I use cream for serving but if I have none I have used Philly cheese instead , also if I have accidentally put in too much stock in the soup , I added some older bread or rolls .
Hi Stacey, to cut up a big pumpkin I always used to take them outside and drop them on the concrete path to break them into manageable pieces. Nowadays I don’t usually get large pumpkins as I’m now on my own so usually just buy the smaller buttercup pumpkins. The knife I find the best to use is a much shorter one than the big vegetable knife that you used, and it also has a curved blade which really helps. I love watching you cook. You have such a natural, common sense and very creative way of making beautiful food. Linda
Hi Stacey omg I just made your pumpkin soup with homemade chicken stock. It is divine! My elderly neighbour gave me a large jar of poached plums, so I returned her jar filled with pumpkin soup. Win-win! I’m also so grateful that you showed us how to cut a pumpkin up. Your way was so much easier. You are awesome 🤩
Hi Stacey. I’m Kath from Australia. I have just found your channel, loving it. I have just watched your pumpkin and chicken Lasagna, it looked amazing. My husband loves pumpkin but I never knew you could freeze it so some of it got wasted.
If you’re partially cooking pumpkin to freeze for later use and don’t need to keep the seeds for planting, poke a few holes in the stalk end with a sharp knife, pop in the microwave stalk end up, add a little water in the well at the stalk end if you can. The steam helps to soften that area. Microwave on high for a few minutes, depends on the size of pumpkin. But just enough to soften it up so you can cut out the top section around the stalk. (Remove the pumpkin together with the glass plate as there can be hotspots). Scoop out seeds and fibrous stuff around seeds. You can cut up and freeze the flesh at this stage. Or, if you want purée or soup, add a little water in the pumpkin and microwave till you can scoop out the flesh with a spoon. The added water creates some steam and helps cook to a better consistency.
If you can't afford a vacuum sealer, put stuff in ziplock style bag, and use the water trick. Fill kitchen sink about 3/4 full of water. Put bag, open, into the sink, open side up of course so you don't lose your stuff, and make sure that water is up to the bottom of the ziplock. The water pressure is SUPPOSED to push the air out of the bag. Seal it up and yes, wipe off the bags.
Do you think that I could pressure can the pumpkin soup before the blending stage? And then blend it in the pot when it’s opened? Or is it still too dense?
I have seen others PC cubed pumpkin so I think as long as you PC for say Potatoes why not. I would imagine a lot of Kiwis would do it. Of course, do some research yourself to make sure you are happy to take any risks. Personally, when our pumpkins are ready I will be.
@@FarmersWifeHomestead yep, I’ve seen straight pumpkin and am happy with the safety of that. Was thinking more along the lines of also adding in the other ingredients so I really just have to empty the jar and blend. I don’t want to end up with a watery soup (which happened on my first try!!)
Hi there. I stumbled across your $50 challenge and am now watching more of your videos. I have a question. How do you keep your chicken stock powder and garlic powder from going hard?
My mom made a pumpkin pie with the stuff already in the pumpkin puree, ONCE. Yuck. It was the only time that a pie molded before we finished eating it. Never again. Mom still used the name brand, BUT only the pure puree. Say that 5 times fast lol.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Hi Stacey. I'm still working my way through your older videos. I take my frozen pumpkin pieces during the day and marinate them in a tablespoon of olive oil and crushed garlic and sprigs of rosemary. I cook them in the airfryer. They caramelize and are delish! ❤
I pierce all over the pumpkin with a fork then microwave for 5 mins or so to soften it up for cutting or peeling. My favorite vegetable!
Pumkin is very hard to cut. However there is a man (NZ) who sells a pumpkin cutter that negates this rather dangerous undertaking. It is like an old fashioned guillotine, but the blade is mounted centally over the base. I have had mine for years, it has saved me much effort, probable injury and time.
I use a small tomahawk axe to chop up my pumpkins for soup.Quick and easy.Don't have the arm strength now I'm in my 70s.Still tastes the same lol...❤
Make your life easy stacy ... heat whole pumpkin in microwave for 3 to 4 minutes on full power then it's easy peasy to cut ❤💖❤
Throw some butter and garlic in.... beautiful
We use that as a base for pumpkin soup.
When you cut the top. Make it round and smaller and should come off in one piece. Put butter/garlic Iin and pop lid back on. Bake for a good few hrs. Yum
I have a yeast allergy and have not been able to eat breads for 40 years so I make my own flatbread and scones.
As I use pumpkin a lot in my scones, this will be great to do for when I don’t have pumpkin!!!
I find that if you cut the pumpkin in half, the seeds can be scooped out quite easily, for which I use a soup spoon. Because of the rounded end, it doesn’t dig in.
Then each half can be cut up as required.
For soup, I roast the pumpkin first which concentrates and sweetens it, before adding to the soup pot with onions, garlic, and sometimes carrot for added sweetness and depth of flavour.
Spices added can be Indian inspired, or I can add coconut milk, lemongrass, fish sauce, and kaffir lime leaves for a Thai inspired soup. All delicious variations. Sometimes I even roast the garlic with the pumpkin as well for subtle difference in flavour.
That's similar to how I make my Thai style soup too but do cut it into big chunks, dry them, season & slather them in butter, chuck in garlic cloves & roast till the pumpkin is about half cooked. I love the caramelisation❤️ I use some for soup & free-flow the rest for adding to roasts & other veggie dishes. Using this method the pumpkin comes out of the freezer dry not watery. Am looking forward this seasons pumkins😋
Hi Stacey, am back watching your old vids, and thoroughly enjoying them❤ thank you, also loving the handy tips you give
Pumpkin soup is a family favourite. Also whole pumpkin (remove seeds) roasted and slathered with softened butter mixed with fresh crushed garlic, pepper & salt inside. If you carefully cut a circle in the top it's easy to remove seeds. That pumpkin circle becomes the lid for roasting/steaming. Oven to table roasting dish means no extra dishes 🤣 enjoy. And, ALWAYS keep yourself SAFE. You have been doing those who enjoy watching your channel a huge service & I for one have been extremely motivated again. So much so that for family Easter lunch I'd made beef stroganoff. What a flop!! 😱 it used to be a standard for me. Meat was like chipboard. Fortunately I had your chicken schnitzel & 2 roasted chicken meats in the freezer, thawed by lunchtime. Picked out chipboard steak. Chicken stroganoff, lunch a was hit 🥳 Keep your wonderful channel going, please.
Thanks for the tips with the pumpkin Stacey, I learned something’s with this video. I dislike pumpkin but I occasionally eat pumpkin soup. My kids love it and ask me to make it for them. I also love pumpkin scones. I might get a large pumpkin and use it, thanks for the inspiration . TFS.
Another Kiwi watching this 6 months later, now NZ Autumn. Last year pumpkins were a horrendous price due to a cyclone. Currently they are about $4:50 each for a large one. We also have them from our garden.
This podcast giving me lots of ideas for preservation. Love pumpkin soup.
Yayyy I love that you are a NZ'er cause then the recipes you have or methods you have posted will be eaay for me to follow and I wont be asking for substitutes. I have just subscribed abd its 2024
Hi Stacey thanks for this , I love watching your cooking ideas ❤️
thanks again for pumpkin ideas ive learnt something new to day stacey u are an inspiration to many of us u helped me on this journey of cooking , saving and even outside i do all of this but u have shown me abetter way of doing things thanks again
Hi Stacey love the pumpkin soup lm the only one in my family that loves pumpkin & kumara. I have tryed making pumpkin pie 🥧 lm not one for the pumpkin pie but at least l tryed it awesome content love having that during winter
One of my favourite soups , I use cream for serving but if I have none I have used Philly cheese instead , also if I have accidentally put in too much stock in the soup , I added some older bread or rolls .
I would love to learn how to make pumpkin butter and apple butter and or anything that you spread on toast.
love the soup and the workout prepping the pumpkin
Exelente receta 😋😋😋😋
Hi Stacey, to cut up a big pumpkin I always used to take them outside and drop them on the concrete path to break them into manageable pieces.
Nowadays I don’t usually get large pumpkins as I’m now on my own so usually just buy the smaller buttercup pumpkins.
The knife I find the best to use is a much shorter one than the big vegetable knife that you used, and it also has a curved blade which really helps.
I love watching you cook. You have such a natural, common sense and very creative way of making beautiful food.
Linda
Hi Stacey omg I just made your pumpkin soup with homemade chicken stock. It is divine! My elderly neighbour gave me a large jar of poached plums, so I returned her jar filled with pumpkin soup. Win-win! I’m also so grateful that you showed us how to cut a pumpkin up. Your way was so much easier. You are awesome 🤩
Excellent food
Looks good soup.
Gracias por las recetas.😋
Me encantan todas las recetas qué preparas.
Hi Stacey. I’m Kath from Australia. I have just found your channel, loving it. I have just watched your pumpkin and chicken Lasagna, it looked amazing. My husband loves pumpkin but I never knew you could freeze it so some of it got wasted.
Oh wow! That soup looks divine!
It seriously is!
Delicious
Excelente
Excelente explicación
Very tasty 😋
If you’re partially cooking pumpkin to freeze for later use and don’t need to keep the seeds for planting, poke a few holes in the stalk end with a sharp knife, pop in the microwave stalk end up, add a little water in the well at the stalk end if you can. The steam helps to soften that area. Microwave on high for a few minutes, depends on the size of pumpkin. But just enough to soften it up so you can cut out the top section around the stalk. (Remove the pumpkin together with the glass plate as there can be hotspots). Scoop out seeds and fibrous stuff around seeds. You can cut up and freeze the flesh at this stage. Or, if you want purée or soup, add a little water in the pumpkin and microwave till you can scoop out the flesh with a spoon. The added water creates some steam and helps cook to a better consistency.
Tus exquisitas resetas nunca me decepcionan.
You r a beautiful lady with so much knowledge, thank you for all your amazing videos.
That looks so delicious, roll on winter.
Buena receta
I like my pumpkin soup thick and then add the cream to personal bowls as some don’t like cream in their soup
good preparation
Thanks a lot
For purée I just cut in half, remove the seeds and put in oven and bake. Once baked I just scoop out the flesh and purée
Just cut pumpkin in half and cook skin side up, then you can scoop seeds out before cooking if you want.
Delicioso y nutritivo.. me gustan tus recetas ✍️❤️
Good
Ricas recetas Gracias 😋
La mejor receta
Muy buenos ingredientes naturales para esta receta
Todas las recetas son muy buenos
Muy nutritivo ese postre
Gran receta
Use my instapot to cook pumpkin for purring
En Perú se le dice zapallo y también se hacen muchas recetas 😋
Very nice. Look out for the pumpkin pasta coming up.
Buena receta 👍
Ella hace buenas recetas 👏👏👏
If you can't afford a vacuum sealer, put stuff in ziplock style bag, and use the water trick. Fill kitchen sink about 3/4 full of water. Put bag, open, into the sink, open side up of course so you don't lose your stuff, and make sure that water is up to the bottom of the ziplock. The water pressure is SUPPOSED to push the air out of the bag. Seal it up and yes, wipe off the bags.
Can the soup be frozen with the cream in? 🌼
If you dont have any Kumara Stacey I use a couple of teaspoons of sugar.
Muy sabía
Cuánta creatividad
buena receta
Se ve muy delicioso
Good 👍
If you cooked them in an air fryer from freezer, would they be crisper?
Rico se ve 😊
Qué delicioso
Can you freeze yams and butternuts the same way
Se ve delicioso
I use the tomahawk outside to cut them open lol
I have done the same 😂, mini 🪓 axe
Me encanto
Genialidad
Grandioso 🎉
✌️✌️✌️👌
Do you think that I could pressure can the pumpkin soup before the blending stage? And then blend it in the pot when it’s opened? Or is it still too dense?
I have seen others PC cubed pumpkin so I think as long as you PC for say Potatoes why not. I would imagine a lot of Kiwis would do it. Of course, do some research yourself to make sure you are happy to take any risks. Personally, when our pumpkins are ready I will be.
@@FarmersWifeHomestead yep, I’ve seen straight pumpkin and am happy with the safety of that. Was thinking more along the lines of also adding in the other ingredients so I really just have to empty the jar and blend. I don’t want to end up with a watery soup (which happened on my first try!!)
I'm going to when Pumpkin is in season again. Maybe without the water or stock? That might mean it won't be so watery?
Qué rico 😋
Recetas Caseras
Hi there. I stumbled across your $50 challenge and am now watching more of your videos. I have a question. How do you keep your chicken stock powder and garlic powder from going hard?
They don't clump together in my jars. The chicken stock powder in its own container goes hard after a few months if I don't use it fast enough
Thank you. I’m having a cook up this morning of meals for the freezer. You are wise!@@FarmersWifeHomestead
Genial totalmente
Use a flevible knife is easier for cutting.
Fabulous ❤️🇦🇺
Thank you
Lo mejor
Asombroso
Qué rico zapallito
Adelante
Comentar
🎒😋
Comi
My mom made a pumpkin pie with the stuff already in the pumpkin puree, ONCE. Yuck. It was the only time that a pie molded before we finished eating it. Never again. Mom still used the name brand, BUT only the pure puree. Say that 5 times fast lol.
Qué delicia
I take it you guys do not make Halloween Pumpkins.
That looks really hard for you and we've done math since childhood so it's easy for us
Excelente
Buena receta
Very tasty 😋
Thanks a lot
Good
Excelente
Buena receta