Helen RandellBest Pumpkin Soup Ever
June 12th 2009 22:47
When I was a child, my sister and I used to spend most Tuesdays at our grandparents. Affectionally known as Grandma Day, during the winter we could guarentee ourselves a bowl of soup with lunch. I remember carrot soup, mushroom soup, bean soup (my grandfather's own recipe), but I do not remember them ever serving us pumpkin soup.
My mum also has a fantastic recipe which involves roasting the pumpkin with some cumin and chilli and then turning it all into soup. It is great, but I prefer the simple flavours of this one.
Pumpkin Soup - adapted from Readers Digest Vegetables for Vitality
1 tbspn vegetable oil
1 small onion, finely chopped
2 medium carrots, finely chopped
2 sticks celery, finely chopped
1/4 cup tomato paste
3 1/3 cups reduce salt chicken stock
1 bay leaf
1/2 teaspoon thyme
450g cooked, pureed pumpkin
milk (optional)
1. Heat the oil in a large saucepan and saute onion, carrot and celery for 5 minutes, until softened.
Stir in tomato paste and cook 1 minute. Add the stock, bay leaf and thyme, simmer, uncovered for about 30 minutes.
2. Stir in the pumkpin. To make the pumpkin puree I just cut into wedges, and steam in the microwave until soft. Then I pull out the old potato masher and get to it.
3. Puree soup with a stab mixer. I quite like a few larger, crunchy bits of carrot or celery, but go as smooth as you wish. You can either serve as is, or add some milk to give a thinner soup. If you are freezing this soup (which you can - it's fantastic) do not add the milk until you defrost and reheat.
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Comment by katyzzz
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Comment by Jason King
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It does sound nice!
I like the idea of roasting with the chili first - nice work mum!
Comment by Helen Randell
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Would love to give your recipe a try - I'm all out of soup for lunches now, so I'm looking to make some more soon.
Perhaps a slow cooker pumpkin soup??
Comment by Jason King
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