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.
Cute little Brussels leaves on there. I usually do a curried pumpkin soup, then blend, but your variation looks very good.
ReplyDeleteit does sound like a very good soup for cold weather.
ReplyDeletebest... mae at maefood.blogspot.com
Oh this sounds like an excellent fall dish when squash is at its best. Yum.
ReplyDeleteSoup 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.
ReplyDeleteSimple and good--it looks perfect for a rainy day. ;-)
ReplyDelete