November 30, 2010
If you are new to my blog, please read my Welcome Note first. Yes it's an order.
Why is Pumpkin so underrated ? It's a lovely vegetable, full of nutrients and after all you do call your loved one - pumpkin - don't you ?
People think Pumpkin when Halloween is around...that's a real insult to the Pumpkin.
It's in season now and the following recipe is sure to beat your late Autumn blues - Pumpkin soup.
For 2 you will need approximately - depending on how big of eaters you are.
- a quarter of a big pumpkin / half of a small pumpkin.
- 2 tbs of cream (I use half fat) If you're a vegetarian you can use soy cream instead or you can use no cream at all. But cream does give it that special edge.
- 1 cube of beef stock (skip it if you're a fanatic vegetarian and use vegetable stock instead)
- a pinch of grounded nutmeg
- a pinch of grounded ginger (optional but trust me worth trying)
- a pinch of cinnamon
- a tiny dash of black pepper
- a handful of freshly chopped parsley. If you're too lazy to chop use dried Parsley.
- peel pumpkin and cut in small chunks
- put pumpkin in saucepan, add your cube of stock, and cover with enough water (do not drown)
- stir until cube dissolves - leave your pumpkin to cook gently until very tender
- I don't have a blender but I have one of those electrical hand blenders that mashes stuff, I don't know what it's called. Anyway use anything that blends well.
- once your pumpkin is well cooked, mash it, blend it until it becomes thick soup like
- watch out for consistency. You don't want too liquid. but do add water if you feel it's too thick.
- add your pinch of nutmeg, ginger, cinnamon, and dash of pepper (no need for salt as cubes are salty enough but optional)
- let it boil once on low fire and stir. You don't want it to get lumpy
- right before serving, add your 2 tbs of cream (make sure the orange stays orange and does not turn beige so take it easy on the cream), keep stirring and let it simmer a little more.
- if you opt for no cream, lessen the quantity of water to keep the soup nice and thick
- when serving throw some chopped parsley to decorate
Et voilà !
Now tell me - how can anyone stay blue with this full outburst of a glowing, wonderful, mouth watering orange?! Try it and let me know.