Here we are, the recipe that wasn’t quite ready yesterday.
It doesn’t look that fascinating, but it’s very, very tasty. It’s been driving the Husband into a frenzy, filling the house with fabulous aromas. The dumplings were an afterthought, but took it over the line from good soup to pig-out country…
1 medium hard fleshed pumpkin, peeled, deseeded and cut up into chunks
2 large potatoes, a variety that mashes or bakes well, peeled and cut into chunks
1 large carrot, chopped
2 cloves garlic, crushed
1 large ham bone or a smoked ham hock
2 litres/4 pints water
1 teaspoon mild to medium curry paste
125g/4oz self raising flour (or all purpose flour and baking powder)
50g/2oz chilled unsalted butter
Dried sage & thyme, salt & pepper
The night before, cook the ham bone or smoked hock in the water until the meat is falling off the bone. Cool the bone and strip the meat, reserving it for the soup. Next day, bring the vegetables to the boil in the ham stock, and then simmer till they’re all cooked and very tender. Using a stick blender, blitz the soup till smooth. Add the curry paste and a good shake of smoked paprika. Return the ham to the soup, and continue to simmer. Check the seasoning; at this point you may want to add a teaspoon or so of sugar. The soup will be good like this, but will also be very happy to have a glug of cream added… Dust the flour with salt & pepper, dried sage and thyme. Grate the chilled butter into the flour, then rub in. Form a dough by adding about 100ml/3floz cold water. Roll into balls about the size of a large cherry tomato. Add to the soup with a slotted spoon and simmer for about 20 minutes, or until light and puffy and tender. I also added a handful of brown rice after blending and cooked the soup long enough afterwards to ensure the rice was tender. It’s not necessary, but makes it a bit more filling as lunch for the Husband. As if the dumplings weren’t enough…
I’m definitely on a soup roll here. The Husband’s in hog heaven, something new to try almost every day. I’ve got a big pot of chicken stock waiting for the next extravaganza.Wonder what’s next….?