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Kumi Kumi Soup |
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Posted: 30 August 2015 at 01:52 |
Kumi Kumi or Kamo Kamo belong to the squash family. They are popular with Maori and are as far as I can tell, unique to New Zealand. They have a very hard skin that becomes tough when baked making it the perfect serving dish for its own flesh. The flavour is unique too, not like pumpkin, but similar, slightly more fruity.
I grew a lot of these last year - I thought I had six different varieties of pumpkin and squash, but I only got these, and a half dozen buttercup and two grey pumpkins. They keep well, I am down to my last three harvested in March. This recipe could not be more simple, or tasty. Wash the KumiKumi and place it in a roasting pan. Bake at 180°C for one hour. Cut out the top to make a 'lid' and scoop out the seeds. Line with bacon and add ½ cup white wine or clear stock, season well. Put the 'lid' back on and bake another hour Scrape the flesh off the sides and lid. Add ½C double cream and enough stock to 2/3 fill the shell. Blitz with a stick blender until smooth. Be very careful not to damage the shell. Serve with fresh hot bread, in this case made from organic stone-ground wheat from Australia. And that is what we had for Sunday dinner. |
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Resident Peasant
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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That looks very interesting ....a baked soup served in it's own shell.
I often stuff and bake pumpkin or acorn squash, but have never seen this method. Nice work!
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Go ahead...play with your food!
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Outstanding looking recipe, Effigy!
I'll have to see if I can adapt this recipe to something I can source this coming fall...thanks!
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Enjoy The Food!
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Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
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Botanical name - Curcurbito Pepo
It appears to be Mexican in origin, so I would think that strains growing here are probably closer to the originals than some of the cultivars I can see on the web. There is an interesting Wiki article here. You can use the juvenile fruit the same way as you would use zucchini. Pretty handy plant really, we got well over 60 fruit from just 3 vines, some I murdered in infancy the rest made it to maturity. |
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Resident Peasant
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Looks and sounds delish, Ann.
Most winter squash won't remain structurally sound when baked. What I often do is scoop-out the seeds, fiber, and most of the flesh of baby pumpkins, make the soup, then serve it in the individual pumpkin cups. I need to try and find seed for the kumi-kumi though, and try it your wat. Sounds like a great way to serve---rustic and elegant at the same time. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I could love that, especially with autumn approaching here in the States!
Great job, Anne ~ thanks for sharing!
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priya456
Scullery Servant Joined: 12 July 2017 Location: pune Status: Offline Points: 16 |
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I LOVE kamokamo , although I didn;t ever see it around when I lived in Auckland but am enjoying it again back here in Hawkes Bay.
I panfry slices of kamokamo in garlic butter and let them caramelise a bit and then sprinkle with parmesan and salt and peppper to serve. Delicious. I do chokos the same way |
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ghost
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