It’s September and school year’s started, which means I have neither time nor energy to cook every day. When I get home, all I want is to put something warm into my mouth as quickly as possible. This means it’s time for soup season! And since some pumpkin fell into my hands on Saturday, I decided to kick it off with pumpkin soup. And it was so beautiful that I just had to take some pictures and share it. I use the recipe from the one cook book I own (with a few modifications).
Here’s what you need for 4 servings (well, the book says 4 servings, but I think it turns out more):
1 kg pumpkin, peeled and cut into small-ish pieces
300 g carrots, cut into thin slices
300 g leek, sliced (since I didn’t have that much leek, I also added one onion, cut up into small pieces)
3 celery stalks, sliced
2 cloves garlic (I used at least twice that, ’cause 2 cloves just seemed too little)
4 cups boiling beef stock (I used boiling water instead, since I didn’t have any home-made beef stock on hand and I stopped using stock cubes a while back; I spiced it up with whatever herbs I had on hand – thyme, rosemary, basil, and something else I can’t remember)
salt, pepper (I always skip the salt)
some Parmesan, grated (I didn’t have that on hand either, so I just used whatever cheese I had in my fridge)
Love all the gorgeous colours, even though the lighting and my camera suck.
And here’s what you do:
Though the recipe says to dump pumpkin, carrots, celery, leek, garlic into a pot, pour the stock and cook for 25 minutes, I do it a bit differently. First, pour a little olive oil into the pot, and put in leek, garlic and onion and sauté for several minutes on medium heat:
(be careful with the steam, it made my eyes water real proper, cleared up the sinuses too, though)
Then put in celery, carrots, pumpkin and stir, wait a minute, admiring the beautiful colours:
(Beautiful! Sadly, after I took that picture storm clouds finished ruining the lighting that already sucked, so no subsequent pictures turned out even half-decent)
Pour the water and put in the spices and cook, stirring occasionally, breathing in the cosy smell, until you think it’s done. Finally, blend it using whatever blender or food-processor type thing you have. Then the recipe tells you to heat it for a couple of minutes, stir in sour cream, put in salt and pepper, wait a minute, sprinkle with Parmesan and toast cubes and serve. But, seeing as I’m keeping it in the fridge for a few days and I fear that sour cream might make the soup go bad quicker (no rational reason for it whatsoever), I just serve it right after blending and just sprinkle with cheese or stir in some sour cream when the soups already in a bowl. And leave the rest of it for tomorrow and the day after, and the next day…
Waiting for some more pumpkin to fall into my hands, so I can make pumpkin pancakes this weekend,
P.S. In case you can’t read metric, here is an imperial<->metric converter I use.