Tuesday, 8 November 2016

Pumpkin Soup Recipe

There's so much to love about fall. It's cooler weather, the colourful leaves on the trees, and a comfortable sweatshirt and jeans. 

One of my favourite thing about fall is that we can finally have soup again! Not that I don't try and sneak it in during the summer, but it's usually too hot to really enjoy a good soup. As I was looking though some old recipes, I found one that I was a little unsure of: pumpkin. Now, I love any kind of baked goods that goes along with pumpkin - pumpkin chocolate chip cookies, pumpkin bread, pumpkin sheet cake. Surprisingly, pumpkin pie is not my favourite, mostly because of the texture. But I figured that since so many people rave about pumpkin soup, I needed to give it a try as well.
I am so glad I did! It was amazing and I will definitely make it again. I was pleasantly surprised at the rich flavour and the smooth texture. If you want a purely authentic pumpkin soup, you can use up some of the pumpkins so popular at this time of the year. If you don't have that much time, a coupe of cans of pumpkin puree work well. 



Ingredients:
1oz (25g) Butter
1 medium onion, peeled and finely chopped
1 lb 8oz (700g) pumpkin, peeled, deceased and chopped into 1 inch (2.5cm) dice
10 fl oz (275ml) whole milk
1 1/4 pints (725ml) stock made with Marigold Swiss Bouillon Vegetable power
Salt & Freshly milled black pepper


Method:
Begin by melting the butter in the saucepan, then add the onion and soften it for 8 minutes. 

After that add the chopped pumpkin, then give everything a good stir and season with salt and pepper. 

Put the lid on and keeping the heat low, allow the vegetables to sweat gently and release their juices the should take about 10minutes. Next, pour in the milk and simmer gently for about 20 mixtures. Put the kid on for this but leave a little gap (so it's quite on) because with the presence of the milk, it could boil over. Keep a close eye on it anyway. 

When the soup is ready, pour it into a food processor or blender and blend it to a puree, leaving a little bit of texture. It doesn't need to be absolutely smooth. You will probably need to do this in 2 batches.

Serve the soup in warm bowls.

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