My goodness! You mean I do other things beside shop and swatch nail polish?! 😄 I know dear readers where have I been? and thanks goodness I brought food to make up for it. For the last wee while an assignment has been holding me captive, it is almost done I promise 🙂
How have you all been? I hope your weekends have been free to cook, craft, play with makeup or even just take it easy. Besides my assignment I did get to go out to the movies, like most people you can guess what I saw….The Hunger Games. I may have come home and immediately ordered all three of the books.
Anyway onto the recipe!
One of the very first posts I did was a recipe for my Mama’s amazing pumpkin soup. Now that I have a better camera I wanted to repost the recipe. I adore pumpkin soup and the best thing is that it is one of the easiest things to make.
First of all you can make this soup with hardly any pumpkin to a heck of a lot of pumpkin, depends on how much you want it to make. For this recipe I am going to use ½ a pumpkin. ½ a pumpkin feeds four people with a little bit spare the next day. If you use more than ¾ of a pumpkin use a whole onion, and increase the chicken and curry stock to 3tsp. Or you can leave it as is, if you’re not too fond of curry powder.
You Will Need:
- ½ butter-nut pumpkin
- ½ onion
- 2-3 gloves of garlic
- 2tsp of chicken stock (*can be removed if you’re that way inclined.)
- 1-2 tsp of mild curry powder (*can be removed if you do not like curry powder.)
*if you remove the chicken stock or curry powder add salt to the mix for taste.
1.Scoop out the insides of the pumpkin if you feel confident with a knife you can cut the rind off it. If not you will need to peel it which will result in gorgeous yellow/orange hands.
2.Chop your pumpkin into reasonably uniform cubes. The smaller the better as it will cook faster. I find 2-3cm cubes is a good size.
3.Put your pumpkin to one side and chop up your onion super duper fine. Place your onion on the bottom of a slightly oiled pot. I used olive oil for this. When the onion has started to go see through add the garlic on top DO NOT MIX! We don’t want the garlic to cook too much just to get a little warm.
4.Start adding all your pumpkin and once it is in the pot cover it with water, I have my pumpkin floating a little bit too. (Remember the water does boil down, so its ok if you go nuts with the water). Now is a good time to add the curry powder and chicken stock, don’t forget to mix it in.
5.Now it is time to wait. It is perfectly ok to leave your pumpkin soup to boil away on the stove top, because this will take a good hour (depending on how much you have to do). Occasionally check your soup to make sure it has not run out of water, and to stir it!
6.If it is getting low on water and not everything is cooked yet, just chuck some more in (I promise you will not break the soup).
7.As you stir your soup you will notice that it is getting all mushy, this is what we want! Once everything is all mushed up, cooked and you cubes are long gone, let the water simmer down till there is next to none. Then BING! Your soup is done. (You may make a bit of a mess, as you can see I did XD)
If you wish you can stick it in a blender, or stick blend it smooth. I personally prefer mine bitsy. Bung it in a bowl, cut up some yummy bread and there you go!
This also refregerats really well so you could keep it for a few days for lunches if you make a heap.
Hope you enjoy.