This is not the recipe I mentioned yesterday–I will publish that later in the week.
Jack Frost was a busy lad last night–“white out” this morning.
This is a re-run of a simple pumpkin soup–spicy yes, but it’s up to you how spicy.
Leave out the cayenne if that’s not your taste.
Is there a more beautiful soup?
No peas involved–simple, easy, as in easy peasy!
Just looking at the colour warms you up.
Adapted from a recipe in Leaves from our Tuscan Kitchen–a peak into the day to day ways of cooking in a Tuscan villa in the late 19th century.
1lb/450gms pumpkin–roughly chopped with its skin
1 medium onion–chopped
1 tablespoon olive oil
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon cayenne powder
1 generous pint stock (I use organic vegetable stock cubes.)
salt and pepper
- Put the onion and the pumpkin pieces in a saucepan with the olive oil.
- Add the spices with the salt and pepper.
- Turn everything over, cover and sweat over a low heat for twenty minutes to soften the vegetables.
- Add the stock and cook uncovered for a further twenty minutes or so, until the pumpkin is tender enough to liquidize.
- Liquidize the mix–best done with a stick mixer, saves much washing up!
- A pinch of chopped parsley is a nice touch in each bowl.
- I cut up some rye bread–a slice each–into crouton size pieces, sautéed them in a little olive oil and added a pinch each of salt and cumin powder.
- Meredith suggested sautéed bacon bits would be good too.