alan’s pumpkin soup recipe
pumpkin soup
26th October 2004 permanent link
Alan’s Pumpkin Soup Recipe. I invented this recipe last weekend (I’m sure many, many people have invented very similar recipes before). It was great, so I wanted to write it down so I can do it again. And if I’m writing it down, why not blog it?
Ingredients
Serves three to five people, depending on how hungry they are. (Jack ate two bowlfuls. I love it when he likes my cooking).
- 1 Hokkaido pumpkin
- 2 large potatoes, peeled & chopped into about 1 inch chunks
- 3 medium onions, coarsely chopped
- 1 medium carrot, coarsely chopped
- 4 large cloves garlic, chopped
- 1 tbsp cumin seed
- small pot unsweeteened natural yoghurt (could also use sour cream)
- salt & pepper to taste
- handful shelled, roasted pumpkin seeds
- olive oil
- pumpkin seed oil
Heat the olive oil in a large pan over medium heat. When it is warm, add the cumin seeds. They should sputter immediately and smell great. Add the onions, garlic, carrot, potatoes and salt; stir and cover.
Peel the pumpkin. Discard the seeds or put them aside for something else; either way, not needed for this recipe. Dice the pumpkin and add to the pan.
Fry over low heat until soft (about 40 minutes to an hour), adding small dashes of water from time to time – just enough to prevent sticking or burning.
Add the yoghurt (save a bit for garnish) and puree/blend fairly coarsely – you want some texture left. Add the pumpkin seeds, and water to the desired consistency (not too much water). Simmer for another 10-15 minutes.
Serve with a dash of pumpkin seed oil and yoghurt or sour cream.
REPURPOSED: double up on the garlic, add a dash of cayenne and sour mango powder. Don’t add any more water than the bare minimum needed to prevent burning. Chill for a couple of hours before serving et voilà – quite a decent vegetarian pate.
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