Rich tasting pumpkin strings broth
Autumn I.P.A., serves 4Skin-to-seed is what we were after when developing comforting Autumn I.P.A. recipes. So don’t waste those stringy bits in the middle; boiled into a simple broth it’s the ideal botanical base for a warming soup or our hearty ragu stuffed pumpkin roast.
- Strings of 1 medium (sugar or butternut) pumpkin
- 2 onions, quartered
- 4 carrots, cut in large chunks
- 2 celery stalks, cut in half
- 2 cloves of garlic, lightly crushed
- 4 sprigs parsley
- 4 sprigs thyme
- 4 sprigs rosemary
- 2 bay leaves
- 3 dried red chilis (or ½ tsp of chili flakes)
- 3 black peppercorns, lightly crushed
- 2.5 L cold water
This is how you make it
- Put strings (with or without seeds) in a large pot.
- Add all other vegetables and spices, cover with cold water.
- Bring to a boil, then reduce heat and simmer for about 60 minutes or until the broth has a rich taste.
- Strain (compost the scraps), done!
TIP: make stock using leftover vegetables. If you haven’t used the skin of the pumpkin yet: why not throw it into your broth too?