Pumpkin noodle soup

 
 

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.