I love a good easy soup recipe and in essence it is my winter bliss.
A good basic recipe that can be adjusted according to your tastes or the tastes of your family or guests ('cause Little Miss A doesn't like anything too tasty, uugg!) is what I need mid-week when I get home from work.
So here is a basic recipe I came up with that is quick, easy and tastyyeee
1kg grey pumpkin
chop into small chunks (discard the seeds - or you could toast them for a crunchy topping) with half an onion and 2 cloves of garlic, salt, pepper and some olive oil
bake in the oven at 180 degrees Celsius until roasted, I put a sprig of rosemary in for the last 15 minutes to add extra toasty aroma to the soup and my house.
once cooked blend (minus the rosemary sprig) with a food processor of some sort until smooth
heat in a saucepan and add as much hot water as you want it to be thick or thin, add a little cream if you like...I like!
Then top with olive oil and freshly ground pepper and salt
A good basic recipe that can be adjusted according to your tastes or the tastes of your family or guests ('cause Little Miss A doesn't like anything too tasty, uugg!) is what I need mid-week when I get home from work.
So here is a basic recipe I came up with that is quick, easy and tastyyeee
1kg grey pumpkin
chop into small chunks (discard the seeds - or you could toast them for a crunchy topping) with half an onion and 2 cloves of garlic, salt, pepper and some olive oil
bake in the oven at 180 degrees Celsius until roasted, I put a sprig of rosemary in for the last 15 minutes to add extra toasty aroma to the soup and my house.
once cooked blend (minus the rosemary sprig) with a food processor of some sort until smooth
heat in a saucepan and add as much hot water as you want it to be thick or thin, add a little cream if you like...I like!
Then top with olive oil and freshly ground pepper and salt
Oh how did that garlic bread get there all crusty on the outside and soft on the inside? mmmm
You can add vegetable stock instead of water, include other roasted vegetables like sweet potato or carrots, grated ginger or spices the list is endless but always tasty.
Some nights for a quick dinner, I'll roast the vegetables and puree, place in the fridge in an airtight container and finish the soup the following day.
If you have any variations please let me know as I'm always on the look out for a tastier soup.
*note: just don't add orange juice - my dad used to do that and it is not nice!
Eww orange juice - really? WHY?
ReplyDeleteWay to kill all the yummy creaminess of the pumkin with a giant whack of acid.
That said - speaking of acid…I wonder if a drizzle of balsamic would work nice in the soup. Or possibly balsamic roasted pumpkin?
I usually add the usuals - cinammon and nutmeg. Tarragon might be nice too. I really like tarragon (its ace in mash potato!)
Balsamic sounds great! Cardamom would also be nice and then a swirl of yoghurt to finish off.
DeleteYes orange is awful but I think tarragon is an underrated herb yum!!
Now I'm hungry x
Orange juice?! Whoa!
ReplyDeleteYep! Not with the cream as well but still it wasn't nice. At least he tried something different I guess :)
DeleteMy mum always made it with cream (and sometimes sour cream) mmmmmm now I want pumpkin soup.
ReplyDeleteYep, I don't eat or cook with cream very often but in this soup it is delicious - I'll have to try sour cream next time - thanks for the tip - should give it a nice little kick :) x
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