While my family loves soups we only make them for dinner and thanks to the dim lights in my home I’ve never really bothered about taking pictures. Just recently we got a nice table lamp from IKEA that provides some better lighting that the rest of the sources of light in the house so I thought it was now or never. These aren’t the best pics and since the little fellow has been down with viral fever since the past few days I decided to serve him his bowl of piping hot soup right away.
Well I am told that pumpkin soup is very good to get the blazing body temperatures down and thought of giving it a try. The nourishment was very essential for my son who didn’t have an appetite for anything else. As a mom I found it naturally disheartening when he rejected all other food but was glad that he enjoyed the soup. Served with some croutons and garnished with a swirl of fresh cream this was the tastiest was of having the goodness of pumpkin in our tummies. You must try this recipe if you are a fan of thick soups!
Easy Pumpkin Soup
Prep time: 5 mins | Cooking time: 15-20 mins | Serves 2-3
Ingredients:
- 1/2 kg pumpkin
- 4 fat cloves of garlic, sliced
- 1 medium-big onion, sliced
- 1/2 tablespoon unsalted butter
- 1 tablespoon olive oil (not extra virgin) or any odourless cooking oil
- 2 cups of chicken or vegetable stock or warm water in which 2 soup cubes have been dissolved
- Salt and pepper to taste
- Fresh cream to garnish (optional)
- Basil or coriander leaves to garnish
- Croutons or garlic bread to garnish serve
Method:
1. Wash, peel and deseed the pumpkin and chop into small pieces
2. In a wide based wok or frying pan heat the oil and butter on a medium low heat and quickly toss in the garlic before the butter begins to burn. Fry the garlic for about a minute.
3. Add the sliced onions and fry till they turn pale/translucent. Remove onto a plate.
4. To the same pan add a little butter if required and fry the pumpkin pieces till they soften. This could take a few minutes. Then add the stock or water in which the soup cubes have been dissolved and bring to a boil.
5. Check seasoning and add salt and pepper to taste. When the pumpkin pieces are really tender, remove pan from heat and let it cool for a bit.
6. Add the fried garlic and onions and blend the mixture to a fine purée.
7. Serve into a soup bowl, garnish with fresh cream, freshly ground pepper, croutons and a fresh sprig of basil or coriander.
I was looking around for a easy recipe to use some leftover pumpkin, tried this and turned out fantastic. Thankyou!
Thank you so much for the great feedback Pearl!!