Sunday, November 17, 2013

10-Minute Winter Warmer Pumpkin Soup

I am in love with all kind of soups at this time of year, but this one in particular I keep coming back to. This is perfect for a filling lunch or a light dinner and only takes about 10 mins to put together, exactly what you need on chilly days. You can still find great eating pumpkins to buy, just make sure they have a firm dry flesh (carving pumpkins have too high a water content and have no flavour).
I cook or cut up the whole pumpkin in one go as it's much easier. I roast about 1/2 and then puree it and with the rest I cube or slice it and keep it in the freezer until needed. 

My recipe uses pureed pumpkin, but you could also use pureed butternut squash or sweet potatoes. I usually eyeball the amount of pumpkin I put in as it depends on how thin or thick I want it, usually 3 or 4 tablespoons is plenty.  For 2 people I use:

1 clove of garlic, grated
3 or 4 tablespoons of pureed pumpkin
1 sprig of thyme
1 sprig of rosemary
Pinch of chilli
1/4 of a vegetable stock cube
600mls of water (or homemade stock)
Grating of nutmeg (optional)
Salt & pepper

All you have to do is gently cook the grated garlic in some olive oil in a pot, then add everything else in, bring it up to a boil and you're done. Get it to whatever consistency you like by adding more or less water/stock and serve it with some homemade garlic croutons or toasted bread and you're good to go!

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