August 19, 2013

Meat Free Monday / Pumpkin Soup

Pumpkin Soup

It’s a big call, but I’m fairly sure that pumpkin soup is my favourite soup around. It’s not too heavy, It’s not too bland… It’s just perfect. And easy. Really easy.

I think the outcome of pumpkin soup starts with how good your knives are. If you have blunt knives just walk away, don’t even bother, go immediately to the shops and get yourself a new one. You can thank me after you finish chopping the 1kg of pumpkin for this recipe with ease. I’ve never followed recipes for pumpkin soup (It’s basically just pumpkin and stock, right?) so writing this down was a bit tricky.

Ingredients
1kg pumpkin, chopped (I like to use two types – Japanese and butternut for example)
1 red potato, chopped
1 onion, chopped
Sometimes I’ll add a few tomatoes (skinned and deseeded) into the mix if I have some in the fridge needing to be used.
2tbspn butter
1ltr chicken-style or vegetable stock (I use chicken “style” to avoid using meat products but that might be your worst nightmare)
200ml milk or cream (I just use milk)
1tbspn mild yellow curry powder

Method
Heat the butter in a large saucepan on low heat. Place the chopped pumpkin, potato and onion and cook for a few minutes until the vegetable have started to soften. Add the chicken stock and let the soup simmer for about 30/40 minutes with the lid on (or longer if you forget about it like me). Add the curry powder and milk/cream and mix with a stick mixer until nice and smooth. Serve with sour cream and some spring onions. Enjoy!

How easy is that?

 

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2 Comments

  • Reply Lynda Holmes September 1, 2013 at 5:07 PM

    Will have to convert that to a Thelma recipe

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