These very versatile fruits from the Curcurbitaceae family have sustained us through the summer months. I didn’t plant courgettes, I did not need to. Juvenile Kamo Kamo serve equally well and are, in my opinion, tastier.
Now that we have mature pumpkins the full flavour is emerging. We enjoyed the courgette like juvenile fruit while there was water for the garden, but mid January the 1000 litre tank ran out – so the garden went into survival mode. Plants hardened off and set fruit due to lack of water and I watched as green shriveled to gold, been pods dried, corn ripened and the Kamo kamo slowly turned from green to gold. Nothing for the sap suckers to feed on.
This has been my best season for controlling Green Shield beetles, Aphids, Leaf Hoppers and Mealy Bugs. No sap for them to suck. Two weekly puffs with fine diatomaceous earth have helped too. I am wary of using that too much as it is indiscriminate in how it kills insects and is a non renewable resource.
So today’s recipe is too simple:
Kamo Kamo Soup
I expect this would work for any hard skinned pumpkin.
Cut a 5″ hole around the stalk (the size of your soup ladle). Scoop out the seeds.
Line the cavity with bacon to taste, (Vegetarians – use vegemite), slosh in ½ to ¾ c white wine (good stuff that you would drink), 1 – 2 Tbsp butter or olive oil, seasoning (I just use garlic, salt and pepper) Replace the lid and bake at 180° for about 1½ hours, maybe 3 – it depends on the size and skin of your pumpkin. What you want is a tough dry skin – hard.
Remove the lid, blitz the soup with a stick blender in the skin, scrape down the sides but be careful not to rupture the skin. Top up with full cream unpasteurized milk and serve with homemade bread of you choice…