Put them to good use with a winter warming Apple Cider and Pumpkin bisque.
We’re all people of science right? Well here’s a hypothesis we’ve recently been testing…
Look we love a carved Jack-o-Lantern as much as the next spooky scientist. But it’s a sad truth that of the 17 million pumpkins purchased over Halloween, less than 20 % are used for anything afterwards.
That’s millions of tonnes of edible food headed straight to food waste. Which is a bit of a, well… waste isn’t it?!
Luckily the culinary geniuses down at the Isaac Lab have conjured up an inspired solution. A hearty pumpkin and cider soup, which should be enough to keep any budding scientist sharp in these darker winter days.
We think it tastes best with our very own Anti Gravity, which just so happens you can order here in time for the weekend…
Apple Cider and Pumpkin bisque
15 minutes prep | 40 minutes cook | Serves 4 hungry scientists
- 330ml Isaac Anti Gravity
- 1 1/2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme
- 1kg ex Jack-o-lantern, peeled, chopped
- 500g potatoes, peeled, chopped
- 2 1/2 cups chicken stock
- 2 tbsp double cream
- 2 bacon rashers, chopped
- 1 small seasonal native apple, peeled, halved, cored, diced
Heat 1 tablespoon oil in a large saucepan over medium heat (we recommend on an hob but a Bunsen burner will do). Add onion. Cook for 10 minutes or until golden. Add garlic and thyme. Cook, stirring, for 1 minute or until fragrant. Add pumpkin and potato. Cook, stirring occasionally, for 5 minutes.
Add Anti Gravity (taking a well deserved glut just before). Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
Remove and discard thyme. Blend (with a blender or run it through the large Hadron collider) in batches, until smooth. Return to pan over low heat. Add cream and season with salt and pepper. Cook, stirring, for 2 minutes or until heated through.
Meanwhile, heat remaining oil in a small non-stick frying pan over medium-high heat. Fry bacon, stirring occasionally, for 4 to 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Add apple to pan. Cook, stirring occasionally, for 4 minutes or until golden and just tender.
Ladle soup into bowls. Sprinkle with bacon and apple. Serve. It’s not rocket science!