Deliciously Creamy Pumpkin Soup
Winter is getting nearer! It was even cool enough to have the quilt on the other night, and it has been raining and windy so I thought I might make some comfort food for lunch! Oh, I am such creature of habit!
What You Need:
- 1/2 medium pumpkin
- 1 large leek
- 1 teaspoon curry powder
- 1 tablespoon butter
- 1/4 cup cream
- 1/2 cup vegetable stock
What You Need To Do:
Slice the leek in half, lengthways, and give it a rinse because sometimes there is dirt trapped between the layers at the base of the dark green leaves as they turn into the white fleshy part. If you don’t have a leek you can use onion instead, but leek gives it a bit more of a peppery kick.
Thinly slice the leek and gently fry it in the butter. You don’t want to colour the leek too much, or burn the butter, so just have it on a low heat. Meanwhile, cut the pumpkin into smallish cubes and make sure to remove the skin.
When the leek has wilted down and is nice and soft, add the curry powder and season with salt and pepper. Cook the curry powder, just for a minute, to get rid of the raw taste. I have said 1 teaspoon of curry powder but you can add more or less depending on how you like it. It imparts a peppery flavour rather than a real curry hit so don’t leave it out altogether, just adjust it to your liking!
Add the pumpkin pieces and pour in the stock. Give it a good stir so the pumpkin and leek don’t stick to the bottom. Let the pumpkin simmer away until it is really soft and you can mash it with spoon. You may need to add more stock as it cooks, depending on what type of pumpkin you use. I used Jap pumpkin for this recipe and they are quite watery. Something like a Queensland Blue or a Butternut are a bit drier so might need a bit more liquid. Plus I like the soup to be thick and creamy in consistency, not watery and thin.
When the pumpkin is cooked use a stick mixer to blend all the lumps out. Add the cream and give a good mix. It probably will need some more salt and pepper, so have a taste, and add it if needed.
White bread is a bit of a treat in our house so, today I buttered some slices and cut the crusts off and they were perfect for dipping! How yummy is that!
Now that I have still got half a pumpkin left I was looking for something different I could do with it. Zo over at Twospoons has this great recipe for a Pumpkin and Cauliflower Wrap. You should see the photo, all gloriously golden pastry and oozing with melted cheese. This is my type of recipe! I think it might be something I could make, pretty soon, and my family will love it.