June 1, 2010

Welcome Home Pumpkin Soup

We have a lot happening in my family at the moment. The biggies are that my Gran isn't well and last week we got broken in to. It's the first time in my life that a house I have lived in has been robbed. I guess that's a good track record considering that starting next week I am now in my late twenties. Unfortunately we lost a lot of my great grandmother's jewellery in the process.

Late last week...after such a horrible week, I didn't feel like cooking and neither did mum, so we went to the local leagues club for dinner. Whenever I go there, I always enter into the raffle...it's a bit of fun really, and you never know what you might win. On this particular night, mum won a fruit and veg tray :)

With Gran so sick at the moment, mum's been spending a lot of time on the road driving to Toowoomba. It's about an hour and three-quarter drive from Brisbane to Toowoomba, and the road is really quite difficult. It's not in the best of condition.

So for mum's homecoming tonight, I thought I would cook her pumpkin soup using some of her winnings from the fruit and veg tray. I used the pumpkin, carrots and onion off the tray...

Pumpkin, Carrot and Onion chopped

Pumpkin Soup

Serves 4

1kg piece of pumpkin, de-seeded, skinned and chopped
2 carrots, roughly chopped
1 brown onion, finely chopped
1 litre of vegetable stock
1/2 cup of cream
1/4 teaspoon of ground nutmeg
pepper to taste

Prepare pumpkin, carrots and onion and place into a pot with vegetable stock. Bring to the boil and then reduce heat. Simmer for 20 to 30 minutes until pumpkin is tender.

Blitz the mixture with a hand blender or blend in batches until smooth. Return to the pot and add the cream, nutmeg and pepper to taste. Stir to combine.

Serve soup by itself or with a dollop of sour cream and Turkish bread.

Pumpkin Soup on the stove

I am not a pumpkin soup fan...not even close, but this is seriously the best pumpkin soup I have ever made.

Pumpkin Soup ready to serve

In the past I have been caught up with adding ground coriander, cumin and a raft of other spices, and while this isn't a bad thing I think that a dish called pumpkin soup should be about celebrating pumpkin and its flavour rather than dressing it up, complicating it and disguising it with loads of other flavours.

Pumpkin Soup

The final flavour was lovely. Really rich and hearty. Mum loved it, my brother loved it...and what began as an "oh...you're cooking pumpkin soup" (boring) situation turned into..."this soup is really good!!!"

3 comments:

  1. Oh that looks and sounds delicious!

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  2. Yum! Looks great- it's very similar to my recipe. Thanks for reminding me, not something I normally make in the summer but it sounds so good I just might have to!

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  3. You are absolutely right on this dish. Sometimes I also get carried away when I use spices.It's easy to forget that we need to let the natural flavor of the food shine when we cook a meal.Great post!

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