Saturday, 16 January 2016

Pumpkin Soup


I figured that I often start writing post by telling you about the weather. Then I realized, you probably don’t care about the weather. Why would you? This is not a weather blog. You want recipes and food, loads of food. Actually, you may prefer me having really bad weather and sitting in the house all day so that I would get cooking. Yesterday I visited one of my dearest friends and she made me a beautiful and creamy shake. Perfect for the winter, just like that eggnog of mine I mentioned last time (or did? I know I wanted to). Anyway, you will have to wait a little longer for the eggnog… I might make it the next time my mom comes over for a visit and the shake I may let my friend write down for you lot as I realized there is no harm in letting my friends contribute to extra posts around here, especially when they make really yummy stuff.
However, I must tell you of a little issue I have. Now, I loved the milkshake I had at my friend’s house yesterday and she also went out of her way another time and learned to make peanut chicken of some sort, however, nobody else cooks for me. Don’t get me wrong, I love to feed people and I don’t think I will ever stop doing it. I don’t even expect anyone to cook for me too often; I simply imagine it as a perfect way of trying more new things, since that is what cooking is all about for me. Having said that, I feel if someone else made me food, it would perhaps be an ultimate form of pampering (and I love all my friends, but fried eggs are not pampering… well really good ones may be, but I am getting off the point).
Speaking of our recipe for the day, I want to give you a beautiful pumpkin soup. This is one I came up with all on my own and I absolutely loved it! I especially go crazy about these little croutons in thick soups that make my mouth water for days, or the combination does. So, here goes:


Pumpkin Soup


Difficulty: Medium
Time: prep 10 min; cooking 1h 15min

Ingredients

700g pumpkin
1 bell pepper
1 onion
25g butter
1.5l water
Cayenne pepper
Salt
Cardamom
Nutmeg
Cinnamon
Thyme
Turmeric


Sweat the onion on 25g butter at a medium heat, adding the peppers cut in small cubes. Let sauté for about 3-5 minutes and add cubes of pumpkin and stir. Right afterwards, pour 1.5l water into your pot and cook for 1 hour with a lid on, occasionally stirring. After 1 hour, use a (hand) blender to create a soup. Return to the stove and cook for another 10 minutes or until you achieve your preferred consistency. During this period, season to your liking with salt and pepper, adding just a pinch of the other spices.



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