Friday, August 20, 2010

Pumpkin soup the easy way

Todays photos are Karitane beach north of Dunedin

Take a pumpkin of any size, shape or type and chop, peel and core it. Small pieces for fast cook or big pieces for slow cook. Add one or two carrots, sliced and one or two onions, sliced. Cover with beef stock and cook on stove top until tender. Blend and serve with salt and pepper to taste and a swirl of sour cream if you happen to have some or some grated cheese if you can be bothered :)

I have been known to add a little fish sauce for extra bite or a splash of worcester sauce. I have also been known to add a leek or two and a clove of garlic if I felt like it.

A large pumpkin might go towards two pots of soup or some roasties. Apart from getting the #$%^%$ skin off the pumpkin, the whole thing can be done in about 30 minutes flat from go to serve. Which is great if you have unexpected guests (I fed 8 peeps with one pot the other day)

Hint - If you are doing the fast method it might pay to fry up the onion and garlic in a little oil first. It cooks down better that way. Or you can just add the onions/garlic to the stock when you prepare that! (if its home made that is).

viv in nz


Cotswoldgent said...

Brilliant cheers, I shall give it ago!

knutty knitter said...

You;re welcome :)