I promised Gabriele a pumpkin soup recipe. There are lots of variations of pumpkin soup. I make a vegetarian version and leave out the bacon. I replace the chicken stock with vegetable stock.
knob of butter and a little olice oil
1 onion chopped
3 – 4 cloves of garlic minced
1 tsp grated fresh ginger
2 tablespoons mild curry paste (I use curry powder)
3 – 4 rashers of bacon, rind removed and chopped
1/2 cup buttercup pumpkin pieces, peeled and seeded
5 cups chicken stock or 4 cups stock and 1 of water
light seasoning of salt and fresh ground black pepper
coconut cream to garnish (I use plain greek yoghurt)
fresh herbs such as coriander or thyme for garnish
Place the butter and oil in a large saucepan. Add the onion, garlic and ginger and cook until softened with a gentle heat. Add curry paste and when fragrant (allow about 30 seconds) add the chopped bacon and pumpkin pieces.
Constantly turn the pumpkin to avoid catching. Add stock and cook until the pumpkin softens. Once cooked process with a kitchen whizz until smooth. Season and garnish with coconut cream and fresh herbs.
Note – this soup always tastes better the next day so make it in advance if possible.
And in totally random news – I saw an ad for some new pots. The knobs come off the pot lids. The handles also come off and this allows for easy stacking in cupboards and also the dishwasher. They also have these nifty plastic lids so you can stick them in the fridge. They also come in frypans. I saw some in our local kitchen soup. Man, I’m in love. I’m lusting after these pots, and unfortunately, they’re expensive. I’m not big on kitchen gadgets, preferring to do most things by hand, but I really want these pots!
Do you like kitchen gadgets? Kitchenware shops?
