In my last post I said I was hoping to post more regularly...oops, that hasn't happened so far. I do plan on blogging more often, it's just going to be a slow growing process. I won't bore you with details of why just now, but I'll dedicate a post to explaining soon.
In the meantime, back to what this post is about: SOUP. With the gnarly autumnal weather well and truly battering my town at the moment, what better to do than curl up with some steaming hot soup and thickly buttered bread. Soup is another of those foods that most people love, but more often than not buy readymade from supermarkets. It is so easy to make yourself though! And by making your own, you can cut out the vast quantities of salt used in mass production. Soup is so versatile; you can literally make it from any kind of vegetables you want.
I was craving thick, hearty, filling soup, so you can't go wrong with squash or root veggies. This time I went for pumpkin, as I had a couple sitting on the kitchen table, mainly for autumn decor and I didn't want them to go to waste.
I did my usual thing of 'bung stuff in and hope it turns out okay' (I seem to have surprising success with this method!), only this time I managed to write it down as I went. Hurrah! It is super easy to make and doesn't take much time either.
Lily's Super Easy Pumpkin Soup
You will need:
550g fresh chopped pumpkin (skin, seeds and innards removed)
2 small red onions, diced
2 cloves garlic, finely chopped
1 generous tbsp fresh chopped rosemary
500ml vegetable stock
Olive oil (or oil of your choice)
Black pepper to taste
Start by heating a sploosh of oil in a large (preferably non-stick) saucepan, over a medium heat. Do not allow the oil to get too hot - you don't want to brown the vegetables.
Add the onions and garlic, gently cook for a few minutes until beginning to soften.
Next, add the chopped pumpkin and give it all a good stir, to get it coated in the oil and onion mixture. Add the chopped rosemary and mix in. If the vegetables are sticking at all, turn the heat down a little and add a touch more oil. Add a good grind of black pepper at this point, too. Salt isn't needed, as stock is very salty.
Allow the pumpkin to cook for 5-10 minutes, stirring frequently, until it starts to get a little soft and fluffy around the edges.
Pour over the vegetable stock. It should be enough to cover the pumpkin - if not, add more. Bring to the boil, then cover, turn down the heat and allow to simmer until the pumpkin is soft/almost mushy. I think I left mine for about 20 minutes.
Turn off the heat and allow the mixture to cool slightly - please don't scald yourself! When the soup has cooled enough, whizz it up in a blender until smooth. I used a handheld stick blender, so that I could blend it in the same pan. Adjust seasoning to taste, and that's it!
Serve with a twist of freshly ground black pepper on top and warm, crusty bread on the side.
I don't eat dairy, but you can also add cream to your soup for an indulgent treat, if that's your thing. Experiment! Unlike a lot of cooking, soup is definitely not an exact science, so have fun and be daring in your flavour combinations.
What is your favourite soup? Leave a comment with any that I should try and let me know how you get on if you make my pumpkin soup!
Lastly, and still on the subject of pumpkins, I bought some big ones yesterday, ready for carving for Halloween. I can't wait to make Jack o'lanterns!
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