The cold has snuck up on us without warning & we went from tank tops to sweaters, boots & scarves in the blink of an eye.
The bringing of autumn means it’s time to break out the soup recipes, lots & lots of creamy, delicious, heart warming soups…. & we’re starting it off with a wonderfully delicious pumpkin soup recipe that Mel & I used to make when we had our own little catering company.
Two years ago, for four months, we gave it our all in the kitchen & attempted to cater lunch for the local offices. For a while it was incredible, we were bringing home cooked, exciting flavors to the people near & dear…
Twelve hour days, the vegetable market at 06:00 in the morning, & hours poured over designing new menus every week. We were exhausted but happy beyond belief… then of course greeks remembered that they didn’t want to start thinking about what to eat for lunch at 11:00 & so it quickly crashed & burned. There ended that chapter in our lives.
This soup is one of the very dishes that we used to serve up, & it came from Mel’s incredible creativity. It is truly delicious & I’m thrilled to be sharing it with you now.
Just remember, it is all about the pumpkin & if you don’t have the perfect one…. well then it’s still pretty incredible.
– 2 kg pumpkin
– 2 onions, quartered
– 1 potato, cut in large cubes
– 1 sweet potato, large cubes
– 2 carrots, chopped
– 1 leek
– 1 garlic clove
– 1 tbs butter
– 1/2 cream
– 1 cup white wine
– chicken stock, enough to cover all the vegetables
– salt & pepper to taste
– 1/2 tsp cinnamon
– cayenne pepper to taste
1. bring a large pot to medium heat & add in the butter & oil.
2. add in the onion & the leak & saute for 10 minutes until soft & translucent.
3. add in the rest of the vegetables, turn the heat up to high & continue to cook for another two to three minutes.
4. add in the white wine & continue to cook for another two minutes before adding the stock. Make sure to add enough to cover all the vegetables.
5. once the liquid starts to boil, reduce the heat so that it comes down to a simmer. COok until all the vegetables have become soft, approx. 30 minutes.
6. once cooked, remove & allow it to cool slightly so as the mixture can be pureed without burning.
7. using a slotted spoon, scoop out the vegetables in small batches & transfer to a blender, add just enough liquid to be able to blend smoothly. Transfer the blended vegetables to a new pot. Continue on this way until all the vegetables are blended. If there is any excess liquid left in the first pot, discard.
8. return the mixture to the heat & add in the spices, the cream, 1 tbs of butter & salt & pepper to your liking.
1. if using a stick blender, remember to add only enough water to cover the vegetables & not any more. The more water added, the more dilute & watery the soup will be.
2. other spices that compliment this soup well, are: allspice, coriander.
….for more recipes from us, check out our archives.