I am so lucky to have parents and a brother that have shiny green thumbs. I get to have fresh produce and even better, for free. You can see my post on what I did with @MrEd2U's eggplants here. My mum has a huge pumpkin patch in her back yard. I only asked for an eighth of a pumpkin because they are HUGE. I forgot to take a pic of the whole pumpkin so I can show you. I only managed to only use half of that anyway. I peeled and cut the rest and froze for another time.
I decided to make pumpkin soup for Hubby. The problem is, my Hubby, doesn't like pumpkins. In fact he doesn't like any orange vegetable! Crazy, I know. I wanted him to appreciate the sweetness of fresh pumpkin and I thought the best way was to make pumpkin soup. To entice him a little I added a few spices as he loves them. I went simple with the spices but any can be used.
- olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 onion cut into large slices
- 1 large potato
- 500g pumpkin cut into chunks
- chicken stock
- salt and pepper
- cream
- Pour olive oil in large pot
- Add the spices and gently cook till the aroma comes out
- Add the onion, potato and pumpkin
- Give it a stir
- Add enough stock just to cover the vegetables
- Season with salt and pepper. Be careful with the salt as the stock may already be salty
- Simmer till the vegetables are cooked through
- Blend in a food processor or blender till smooth
- Replace back into the pot and gently heat through
- Add a dollop of cream
- Serve with nice crusty bread.
I am happy to say that Hubby loved it. I will definitely make him more with the batch of frozen pumpkins.
Other members of the Meatless Day Challenge :
Penny : Jeroxie - Addictive & Consuming
Divina : Sense and Serendipity
2 comments:
I love the photo! So beautiful. And you reminded me that I have a butternut pumpkin waiting to be used!
What a lovely presentation of pumpkin soup. I'd like some now. :)
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