Sunday, 3 July 2016

Pumpkin Noodle Soup

Carole's Chatter: Pumpkin Noodle Soup


With it having been too rainy to go outdoors for a few days (unless you had webbed feet), I had very little fresh food in the house.  So I made a warming soup with what I had.

Ingredients:

½ a pumpkin (medium sized)
2 cups of stock (homemade out of the freezer)
Fine cut egg noodles
Seasonings – salt, pepper, grated nutmeg/ few drops of tabasco
Parmesan cheese
Something green for garnish

Method:

Steam your pumpkin cut up into pieces and deseeded  but not peeled. I use a simple little microwave steamer I got from the supermarket – which works very well.

Defrost your stock and then put on the cooktop to heat. 

Peel your pumpkin after it is cooked and add it to the stock – mash roughly (or if you are a soup purist whizz it in a blender til smooth).

When your soup is simmering add your seasonings other than the salt.  Add your noodles (remember they will swell up so don't go too far overboard).  Cook for a further 10 minutes.  Taste and add salt as required.

Serve in a bowl with a garnish of something green – I ended up using a couple of outside leaves of a brussels sprout – not ideal but you do need a bit of green for contrast.

If you don't normally eat pumpkin soup, give it a go you will be surprised how good it can be.

5 comments:

  1. Cute little Brussels leaves on there. I usually do a curried pumpkin soup, then blend, but your variation looks very good.

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  2. it does sound like a very good soup for cold weather.

    best... mae at maefood.blogspot.com

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  3. Oh this sounds like an excellent fall dish when squash is at its best. Yum.

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  4. Soup is very comforting and welcome on rainy days. Never have had pumpkin soup unless we call it butternut squash here. I had a Donna Hay recipe for that, freakin' fabulous.

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  5. Simple and good--it looks perfect for a rainy day. ;-)

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Your comments are most welcome. Cheers