Fall favourites - Pumpkin or butternut squash soup.
Pumpkin soup first.
I usually make this with fresh pumpkin - I do not use canned pumpkin pulp. Just because I like the taste and the texture of the fresh pumpkin.
To extract pumpkin pulp -
Make sure you don't buy a sugar pumpkin - that's for pies...
Cut the pumpkin into quarters and remove the seeds and the fibres. Preheat the oven to 350 degrees.
Place the pumpkin pieces on a baking sheet. Drizzle olive oil and sprinkle same salt and let cook for 60-75 minutes till soft.
Then just peel off the skin and use the pulp.
There are many ways of extracting the pulp, you can steam the pumpkin, zap it in the microwave, peel it and cut it and just cook the pieces in the soup. I leave it to you - pick the method you prefer. I use the roasting method, I just feel it gives a concentrated pumpkin flavour.
4 cups of fresh pumpkin pulp
1/2 cup chopped shallots
5 garlic cloves chopped
1/2 tsp chili flakes
2 tsp salt
1/2 cup cream (just regular half and half)
3 litres of chicken stock **(or vegetable stock for a vegetarian soup)
4 TBS olive oil
In a large pot heat heat 4 TBS olive oil, add the shallots and garlic and fry till translucent. Add the pumpkin pulp, chili flakes and salt. Stir till the shallots and garlic are mixed in well with the pulp.
Add the chicken stock and mix. Add the salt (please make sure to check if the chicken stock has added salt).
Use a hand blender to get the right consistency.
Add the cream and bring the soup to a boil.
To serve you can top it with a few drops of extra virgin olive oil (use the really good one- the one used for dipping your bread), a few drops of balsamic vinegar and maybe a shaving of parmesan cheese.
** Recipe for Chicken Stock and Vegetable Stock in my Learn the Basics section.
Pumpkin soup first.
I usually make this with fresh pumpkin - I do not use canned pumpkin pulp. Just because I like the taste and the texture of the fresh pumpkin.
To extract pumpkin pulp -
Make sure you don't buy a sugar pumpkin - that's for pies...
Cut the pumpkin into quarters and remove the seeds and the fibres. Preheat the oven to 350 degrees.
Place the pumpkin pieces on a baking sheet. Drizzle olive oil and sprinkle same salt and let cook for 60-75 minutes till soft.
Then just peel off the skin and use the pulp.
There are many ways of extracting the pulp, you can steam the pumpkin, zap it in the microwave, peel it and cut it and just cook the pieces in the soup. I leave it to you - pick the method you prefer. I use the roasting method, I just feel it gives a concentrated pumpkin flavour.
4 cups of fresh pumpkin pulp
1/2 cup chopped shallots
5 garlic cloves chopped
1/2 tsp chili flakes
2 tsp salt
1/2 cup cream (just regular half and half)
3 litres of chicken stock **(or vegetable stock for a vegetarian soup)
4 TBS olive oil
In a large pot heat heat 4 TBS olive oil, add the shallots and garlic and fry till translucent. Add the pumpkin pulp, chili flakes and salt. Stir till the shallots and garlic are mixed in well with the pulp.
Add the chicken stock and mix. Add the salt (please make sure to check if the chicken stock has added salt).
Use a hand blender to get the right consistency.
Add the cream and bring the soup to a boil.
To serve you can top it with a few drops of extra virgin olive oil (use the really good one- the one used for dipping your bread), a few drops of balsamic vinegar and maybe a shaving of parmesan cheese.
** Recipe for Chicken Stock and Vegetable Stock in my Learn the Basics section.
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