No Ordinary Pumpkin Soup
This is pumpkin soup with a difference: you can modify the basic recipe according to your own taste. This old favourite soup becomes a great tastebud treat.
Preparation time: 10 minutes
Cooking time: 15 minutes
Recipe
Ingredients
- 1 kilo (2.2 pounds) pumpkin
- 2 medium potatoes (equivalent to about half the amount of pumpkin)
- 1 onion
- water
- 2 vegetable stock cubes
- vegetable salt and freshly-ground pepper to taste
But do not be satisfied yet! This pumpkin soup is very nice, but it is still ordinary.
Here are a few ideas of ingredients to add to your basic pumpkin soup to make it become amazing:
- 2-3 large Jerusalem artichokes, chopped
- 1-2 tablespoons grated fresh tumeric
- 1 cup firm tofu, chopped into small cubes (added after blending)
- 1/4 teaspoon grated fresh nutmeg and 1 teaspoon of rosemary
- 3 spring onions, chopped finely, and 1 teaspoon grated fresh ginger (added after blending)
- 1 cup silken tofu (blend with the cooked pumpkin before serving)
Method
Peel and chop the pumpkin, potato, onion and any extra ingredients you have chosen, into chunks (make the chunks small to speed up cooking time).
Place all the vegetable chunks into a large saucepan and add water to a level of one centimetre (1/2 inch) below the vegetables.
Boil the vegetables on high heat for about 15 minutes, until tender.
Remove from heat and stir in the salt and pepper.
Dissolve the stock cubes in a small amount of the hot water and add.
Put all ingredients into a food processor and blend until smooth.
Add any extras, such as tofu or fresh herbs.
Pour back into the saucepan and heat to serving temperature.
Serve with a swirl of plain yoghurt and a sprinkle of toasted sesame seeds or grated parmesan cheese.
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