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| Pumpkin Soup |
Pumpkin soup is another simple winter warmer and given that it's also freezing these days, I thought I better get some made. There's all kinds of pumpkins - the usual pumpkin, butternut but we opted for the Japanese cut ones. I got a hand blender as well which comes in handy when you have a lot of soup. It's also very nice with some sour dough. I bought some from La Banette from Mosman and when it's toasted, it's so crispy on the outside and soft on the inside.
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| Pumpkin soup |
Ingredients:
250g of pumpkin
Small saucepan half filled with water.
1/2 brown diced onions
4 small mushrooms
2 carrots
Salt and pepper
Cream (optional)
Sour dough
Method:
1) Fill a small saucepan half filled with water and boil. Cut the pumpkin into slices after peeling whilst waiting for water to boil.
2) Put the diced pumpkins into the boiling water. Slice carrots, onions and mushrooms and place into the boiling water too.
3) Keep stirring until all vegetables are soft. Add salt and stir. Will take about 20 minutes.
4) Use the hand blender to blend evenly.
5) Serve with sour dough bread and add cream if you wish. Garnish with coriander and sprinkle with pepper.
Pumpkin soup is really hearty and has got to be one of my favourite soups. Simple and delicious again!
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| Pumpkin soup |
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