Last summer I grew pumpkiny things in the front yard under all of the brand new fruit trees. This is a photo of the haul after Ryan26 ripped out all the plants – there were plenty more where these came from! This was less than half of all we grew.
In the spirit of Frugal Friday, they came from seeds that I saved from the summer before. Those pumpkins came from seeds that I brought home in the veggie scraps from the school canteen and food tech room.
So they were TOTALLY free.
Unfortunately, while they were growing in the back yard last year, most of them crossed with some zucchini plants that I also had growing nearby. This set of pumpkins weren’t quite as flavoursome, so I didn’t save seed from them. But no way was I going to waste them!
We ate pumpkins A LOT. We gave away pumpkins up and down the street. I went to school with a shopping trolley full and gave them away to anyone who would stand still long enough in the staffroom. We kept the last 10 in the laundry and gradually worked our way through them.
And I froze some.
I had 2 recipes that I had in mind. One was a curried pumpkin pasta bake that I made up. This required the pumpkin pieces to be roasted beforehand.
I attacked a large pumpkiny thing and did around 6 batches at a time. One was used that night – the rest were tucked away in the freezer for Ron.
You know… later ‘ron.
If I feel like a quick, almost vego meal, I boil some pasta and make a bechamel sauce in the thermomix. I add some curry powder and the pumpkin to it. Mix in some parsley from the garden (always love fresh green!) and stir through the pasta and some chopped up ham.
You could serve it like this, I guess, but I like to add a layer of breadcrumbs for crunch and bake in the oven. So quick and easy. Great for when I’ve spent the day sewing or gardening and I don’t feel like cooking.
By having the roasted pumpkin already cooked, it saves so much time. By the time the pasta is done, the bechamel has finished in the thermomix and I can throw it all together in less than 15 minutes.
The other recipe I prepared for was this one. It’s one of my favourite soups and I serve it a lot when people drop in for lunch. This recipe doesn’t need the pumpkin to be cooked ahead of time so it was even quicker to prepare. I just weighed pumpkin and carrot into the thermomix, chopped them up and then bagged them for the freezer.
Oh! I always label everything in the freezer using masking tape. I learned after taking what I thought was a lunch of leftovers to school, only to find at lunchtime that it was actually 2 UNCOOKED chicken drumsticks.
Anyway, back to the soup. I put the bags of carrot and pumpkin into the freezer drawer, then completely forgot about them. Tuesday, after lifting out a bag of frozen peas, I rediscovered them. I was so happy! Past Frogdancer gave Present Frogdancer a gift.
I like it when she does that.
Mmm. So good. Especially when I added some frozen home-grown zucchini, some home-grown parsley from the wicking pots and some homemade coconut milk.
This batch of soup fed us for lunches over 3 days. Not bad.
I love my freezers! We barely waste a thing.
Dad jokes for yesterday and today:
Why did the coffee file a police report? It got mugged.
How does an Eskimo build his house? Igloos it together.