Two pumpkins, two soups
A day in London yesterday at the Country Living Christmas Show was a treat for Mum and I, and chance to admire all the creative people out there who make beautiful things for the likes of us. Great days like this are always tiring though, so it was also a treat to do not a lot other than cook today :-)
As promised, pumpkin soup to warm us up on these really chilly early days of November...
I have always made a curried pumpkin soup, and although it is a favourite with the family, I decide to split the pumpkin flesh I gathered (it was two after all!) and make two soups. The first is a simple pumpkin and bacon soup, whilst the second is a curried soup which I will leave R&H for their lunch tomorrow.
Pumpkin, Pancetta and Chilli Soup
Small pack of cubetti di pancetta
I large red onion, sliced
1 tsp chilli powder
Pumpkin flesh from one pumpkin
1 pint chicken stock
salt and black pepper to season.
Chilli flakes to grind when serving.
Heat a large saucepan and throw in the pancetta. Fry this for a few minutes until the fat is dissolving to give you some oil, and the bacon is crisping.
Add the onions to the pan and cover.
Allow to cook on a low heat for about 5 mins, stirring occasionally.
Turn up the heat, shake in the chilli powder and stir well.
Cook for a further minute before adding the pumpkin. Stir this in well, mixing all the ingredients.
Pour in the stock, stir, lower the heat again, and then cover.
Leave to simmer away for 20 mins.
Taste and season.
I have a hand blender to smooth my soups out, but a liquidiser will do the trick. Let the soup cool a little before attempting either. Blend until smooth.
Serve with a sprinkle of chilli flakes or a grind if you have a grinder filled with chilli flakes like me.
Curried Pumpkin Soup
1 large white onion, sliced
2 tbsp curry paste of choice (I used korma paste)
Pumpkin flesh from one pumpkin
1 pint vegetable stock
Heat some oil and 1 tsp butter in a pan.
Add the onions and lower the heat.
Allow the onions to cook gently for 5 mins, until soft and transparent. Stir occasionally to aviod them catching on the sides of the pan.
Spoon in the curry paste and cook this with the onions over a high heat for 2 mins.
Tip in the pumpkin, stirring to coat it with the paste.
Add the water to the pan, stir again and then cover and leave to cook for 20 mins.
After this time, cool a little before blending to a smooth soup.
Have fun experimenting with different curry pastes, and even using coconut milk instead of stock. The great thing is pumpkins are in season, so we just have to make the most of them!
As promised, pumpkin soup to warm us up on these really chilly early days of November...
I have always made a curried pumpkin soup, and although it is a favourite with the family, I decide to split the pumpkin flesh I gathered (it was two after all!) and make two soups. The first is a simple pumpkin and bacon soup, whilst the second is a curried soup which I will leave R&H for their lunch tomorrow.
Pumpkin, Pancetta and Chilli Soup
Small pack of cubetti di pancetta
I large red onion, sliced
1 tsp chilli powder
Pumpkin flesh from one pumpkin
1 pint chicken stock
salt and black pepper to season.
Chilli flakes to grind when serving.
Heat a large saucepan and throw in the pancetta. Fry this for a few minutes until the fat is dissolving to give you some oil, and the bacon is crisping.
Add the onions to the pan and cover.
Allow to cook on a low heat for about 5 mins, stirring occasionally.
Turn up the heat, shake in the chilli powder and stir well.
Cook for a further minute before adding the pumpkin. Stir this in well, mixing all the ingredients.
Pour in the stock, stir, lower the heat again, and then cover.
Leave to simmer away for 20 mins.
Taste and season.
I have a hand blender to smooth my soups out, but a liquidiser will do the trick. Let the soup cool a little before attempting either. Blend until smooth.
Serve with a sprinkle of chilli flakes or a grind if you have a grinder filled with chilli flakes like me.
Curried Pumpkin Soup
1 large white onion, sliced
2 tbsp curry paste of choice (I used korma paste)
Pumpkin flesh from one pumpkin
1 pint vegetable stock
Heat some oil and 1 tsp butter in a pan.
Add the onions and lower the heat.
Allow the onions to cook gently for 5 mins, until soft and transparent. Stir occasionally to aviod them catching on the sides of the pan.
Spoon in the curry paste and cook this with the onions over a high heat for 2 mins.
Tip in the pumpkin, stirring to coat it with the paste.
Add the water to the pan, stir again and then cover and leave to cook for 20 mins.
After this time, cool a little before blending to a smooth soup.
Have fun experimenting with different curry pastes, and even using coconut milk instead of stock. The great thing is pumpkins are in season, so we just have to make the most of them!
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