According to Amy's list, today is the 9th of Stocktober (soup day) so I am sharing with you my own recipe for Pumpkin Soup. I have tested it with the strictest of critics and have received rave reviews, even from The Bloke Who Lives At My Place who hates soup, and the Jumping Bean aged 4 who hates pumpkin but asks for this soup at least 3 times a week.
Let me know what you think!
(Apologies for no pictures of said soup, refer to yesterday's post)
I make a huge pot of soup with these quantities then freeze my leftovers - you can vary the quantities to suit your needs.
2 brown onions
4 or 5 Medium potatoes
1 big wedge of Jap Pumpkin
1 big wedge of Grey Pumpkin
1 half a Butternut Pumpkin
2 Massell Chicken Stock cubes
Salt and Pepper
Peel and roughly chop the onions, all the pumpkin and the potatoes. Throw into a large stockpot.
Add the stock cubes, and enough water to come up to about 2/3 of the vegies (so they are not completely covered by the water). Don't stress about this, you can add more water later if you want a thinner soup.
Bring to the boil, the simmer gently with a lid on, for about an hour. You can simmer for a couple of hours as long as you keep an eye on it so it doesn't boil dry!
Blend the soup using a blender or a stick mixer. Add the cream during the blending process. Add salt and pepper to taste.
Sprinkle some freshly chopped parsley on top (optional) and serve with some crusty bread. Enjoy!