I brown onion, chopped finely
2 cloves garlic, crushed
Half a medium Queensland Blue pumpkin, or a whole butternut pumpkin, skin removed, cut in chunks
1 large potato, peeled, cut in chunks
1 orange sweet potato, peeled, cut in chunks
1 cup chicken or veggie stock
water
Do this:
1. In a soup pot, gently fry the onion and garlic in some olive oil until soft. If you are adding any spices, throw them in at this point to release the flavour. (Do you use spices? Tell me what you like!)
2. Throw in the veggies and swish in a fancy way with a spoon. Add the stock and cover the lot with water. Bring to to boil, then pop the lid on and reduce to simmer.
3. Grab a glass of wine and let that baby simmer until the pumpkin and its mates are nice and soft. Each time you refill your glass, check to see if the water needs topping up, too.
4. Whizz with a stick blender. Serve with a dollop of sour cream and lashings of black pepper. And crusty bread. Oh, and wine, if there is any left.
Do you have a recipe for this winter classic? Link me up!
I do enjoy a good pumpkin soup recipe and I like the dollop of sour cream on the top, yummo. I did make a great potato and leek soup last night but don't have a link it was in the latest Food Ideas magazine. I do enjoy a roast vegetable soup too here's the link if you want to give it a try.
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The sour cream adds awesome, Catherine! Thanks for the link, roast veggies are the best :)
ReplyDeleteI love pumpkin soup with broth inside.
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