I've done a couple of batches now.
Using Jap/Kent I noticed the seeds are much smaller and softer than the seeds in the Golden Nugget.
In my first batch I removed the seeds after cooking with the pulp to make a stock (more below on this).
In my second batch I blitzed the seeds at the end. Despite being cooked for about 90 minutes I still detected minor gritiness in the stock. As I'd only blitzed the seeds and stock mix I was able to strain the seed fragments out.
Taste wise I didn't detect any difference in the batches so I don't think there is any disadvantage in not removing the seeds. However there is a lot of pumpkin flavour in the stock leading me to believe that this provides a real flavour boost.
I used a fairly simply pumpkin soup recipe that is designed to get the best out of the pumpkin. It's been modified from one I've used before, orginally from Cooks Illustrated.
Quarter one small onion or 2 french shallots in
at speed 5 for 3-5 seconds
Add 50g of butter
Cook at 100 for 2 mins on speed 1
Add seeds and pulp from 1kg Jap pumpkin
Cook at 100 for 4 mins reverse soft
Add 1000g of water
Put diced pumpkin in varoma (keep skin on pumpkin but wash and remove any hard bits)
Cook for 60 mins at Varoma temp speed reverse soft
** NB: Cook until the pumpkin and skin is very soft. May need extra time
Strain pumpkin stock and discard seeds and pulp
Return stock to
along with pumpkin
Blitz at speed 9 for around 30 seconds until smooth
Add 1 ts brown sugar and 1/2 cup cream
Add salt to taste. Around 1ts is a what I used but take care particularly if using salted butter
Mix on speed 5 for about 5 seconds
I'm still determining the optimum time to cook the pumpkin to ensure a soft skin that will ensure it is very smooth.
We really like the taste and simplicity of the pumpkin flavour hence don't normally add other veges to this recipe. I do cook a different recipe with sweet potato and carrot but the flavour is a different. The kids really like this one - nice to see them eating pumpkin!
