MASTER RECIPE: INSTANT POT SQUASH • SQUASH - COOK • EAT
Steps:
- Wash the squash.
- Put water and the trivet in the instant pot, then the squash.
- Seal the lid, close the valve, and set to pressure cook. 10 minutes for a larger kabocha squash, 8 minutes for a smaller red kuri or a chunk of hubbard squash.
- Once cooking is done, release pressure. Remove the squash and let cool until easily handled.
- Pull the peel off of the squash.
- Cut squash in half and remove seeds.
- Mash or puree squash to serve as a side dish, or to use in your favorite soup, pie, or dessert bar recipe in place of canned pumpkin.
Nutrition Facts : Calories 49 kcal, ServingSize 1 serving
PUMPKIN SOUP RECIPE - BBC FOOD
You need to have this delightfully warming pumpkin soup in your little black book of dinners. Serve with a swirl of cream.
Provided by Annie Rigg
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6–8
Number Of Ingredients 12
Steps:
- Put the onion, carrots, garlic bay leaf, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.
- Add the squash and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
- Pick out the bay leaf and blend the soup until smooth using a stick blender.
- Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan.
- Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds.
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