My pumpkin soup is missing something! Any ideas?
- ursy_ten Apr 15, 2011 02:25 AM
This is my tried and true recipe - I've had it for years. I used to love it! But the last few times I feel like it's missing something. I don't know - maybe my tastes are changing or something. I think the recipe might be a good springboard for something fantastic, but what? Do you have an ingredient that sends your pumpkin soup into another dimension?
1 onion, chopped
½ teasp garlic, minced
1 tbsp butter
1 sml pumpkin, peeled, seeded and diced
1 potato, peeled and diced
1 - 2 cups cream
salt, pepper, paprika, nutmeg, to taste
In a large saucepan, gently saute the onion and garlic in butter / oil until onion is translucent (if you add a little oil to the butter, it's less likely to burn)
Turn the heat down to low.
Add the pumpkin and potato, put cover on and sweat vegetables about 5-10 minutes - more if you're being leisurely.
Dump it all into the crock pot, add water until mix is barely covered.
Crock it all day if you like - until the veges are soft at the very least (or on the stove if you haven't got a few hours)
When pumpkin and potato are soft, crumble the stock cube over the top and follow with the cream.
Add a dash of salt and pepper, paprika and nutmeg.
Blend with a stick blender, being careful not to splatter if it's still really hot!
Taste - adjust seasonings if desired.
Serve with a dob of sour cream on top and a sprinkle of fresh chopped parsley (or your favourite herb)