Pumpkin Soup



Although Winter is definitely on its way out, I thought I'd take advantage of the slightly cooler weather to make my own recipe pumpkin soup.

It's a bit different to your standard pumpkin soups- it's a bit special because I put yummy Granny Smith apples and ginger in it and instead of croutons we may have crisped up some bacon and sprinkled that over the top (my husband's idea, not mine!)

You will need... (for 2 generous serves/ 4 entree serves)
1 small brown onion
1 small clove garlic
1 small knob ginger (I went overboard on the ginger so maybe just use a piece about 5mm-1cm big)
1/2 large butternut pumpkin
1 large Granny Smith apple
1/2 tsp freshly grated nutmeg
a couple of dried chilli flakes (depending on how much spice you like)
1 T olive oil
1/2 cup chicken stock
1/4 cup thick cream
salt and freshly cracked black pepper
To serve...
sour cream
crispy bacon
crusty bread and butter

Method...
1. Cut the skin off the pumpkin and scoop out the seeds and guts. Cut into even squares and pop in a pot of boiling salted water until it starts to soften* (I cheated and did this in the microwave- I know, naughty! But I was Hangry and in a rush and they turned out the same anyway!), pour into a colander and allow to drain.

2. While the pumpkin drains, peel and finely dice your onion and ginger, crush your garlic, peel your apple and dice into small cubes.

3. Heat a pan over medium heat, add olive oil, then sweat off the onion, ginger, garlic and apple until onion is transparent and apple is softened. Grate in the nutmeg, add salt, pepper and chilli.

4. Add your cooked pumpkin to the pan and turn up the heat. Stir through to brown lightly (this will give it an extra caramelised flavour without having to waste time roasting it!), pour in stock and bring to the boil quickly.

5. Pour your pumpkin soup into a food processor or blender and process until smooth. Add the cream and mix. Check the thickness, you can add more stock if you think it's too thick. Check the flavour and adjust seasoning if necessary.

6. Serve with a dollop of sour cream, some bacon if you wish and some crusty sourdough with salty butter. We got our Sourdough from the Becasse Bakery in Pitt St Westfield in Sydney.. My husband picked it up on his way home from work! He may have also treated me to some delicious Macarons and a strawberry tart for dessert... mmmmmm!!!!


*You just want the pumpkin al' dente at this point-not mushy.

Comments

Popular posts from this blog

Braised Beef Cheeks

George Calombaris' Pasticcio (AKA Greek Lasagna)