Believe it or not, I'm still trying to use up the marrows that were growing on our courgette plants when we returned from vacation. I've finally managed to get through two of them in the form of several meals but I decided to freeze the rest in order to do something with it and be able to use it later. One marrow was enough for several servings, however, so I now have about 10 baggies with single (meal-size) servings of marrow chopped into cubes. To make room for these, however, I needed to do something with the pumpkin that has been residing in there since January, so I decided to use some of the remaining marrow and the frozen pumpkin and make a soup.Marrow and Pumpkin Soup
Half a big pot's worth of marrow chunks (deseeded, etc)
The other half of the pot worth of pumpkin chunks
1 large or 2 small onions
2 cloves garlic
Ground ginger, nutmeg and coriander seed
Mixed dried Provence herbs
Chicken or vegetable stock
Start by gently frying up the onion (diced) and the garlic (chopped) with the spices and herbs and S&P. Add the chunks of marrows (can be pretty big as it will all get blitzed up after). Now the skin was actually pretty tough on these, so we ended up having to strain the soup after we whizzed it up to get all the bits of skin out. So alternatively you could peel the marrow chunks to begin with. After these have started to cook down a bit, add the pumpkin chunks (I just put them straight in frozen) a handful at a time, then cover for it all to heat up (adding the frozen pumpkin will take the temperature down), stirring occasionally. Once the heat has built back up, add hot stock or hot water and a stock cube, enough to cover everything, but leaving at least an inch below the top of the pot as a lot of water can come out of the pumpkin. Leave to simmer until everything is tender, then use a food processor to whiz it up. Strain if need be then return to the pan to rewarm if required and adjust the liquidity/seasoning (if too watery, simmer with the lid off to reduce a little).
We served it with freshly ground pepper and shredded Emmental cheese. And apologies, I didn't get a photo, so here are some big puppy-dog eyes from Kali instead...
Oops, actually I just uploaded some pictures from my camera and saw that I did in fact take a photo while it was cooking (just no final 'plated' shot...)!