Meatless Day Challenge - Spiced Pumpkin Soup

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

1. Pour olive oil in large pot
2. Add the spices and gently cook till the aroma comes out
3. Add the onion, potato and pumpkin
4. Give it a stir
5. Add enough stock just to cover the vegetables
6. Season with salt and pepper. Be careful with the salt as the stock may already be salty
7. Simmer till the vegetables are cooked through
8. Blend in a food processor or blender till smooth
9. Replace back into the pot and gently heat through
10. Add a dollop of cream
11. Serve with nice crusty bread.

Spiced Pumpkin Soup @ Group Recipes

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