We stayed local for brunch last weekend instead of heading over the bridge like usual. Wandering around our neighbourhood in an attempt to try out a new place, we could only find one that was still serving a breakfast menu after 12pm – our semi-regular one of course…oh well, at least we attempted variation!
The rest of them – how dare they all not embrace brunch?! We split Corn Fritters with Smoked Trout and Poached Eggs, and a bowl of Pumpkin Soup – perfect.
Interestingly, nearly every cafe and restaurant, while lacking in breakfast options had Pumpkin Soup on the menu in some form or another.
This has to be the best Pumpkin Soup I’ve ever made, maybe the best I’ve ever eaten [there is no room for modesty when talking soup] – and quite possibly the simplest.
A little bit of chopping, a quick saute, a simmer and blend – that’s about it. It makes a great base for alternative versions like Thai Pumpkin Soup, or even a pasta sauce, but is so lovely and simple on it’s own with some nice bread [or toasted cheese sandwiches] and a green salad. And perfect for my current hearty winter food cravings.
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Classic Pumpkin Soup
Ingredients:
1 kilo [2.2 lbs] pumpkin*
1 large carrot
1 brown onion
2-4 cloves garlic
2-3 cups stock*
Olive oil, sea salt, cracked pepper
Under 100 words [Full Method]:
Peel pumpkin and scoop seeds. Roughly dice all ingredients. In a large heavy-based pan with a bit of oil, saute onion and garlic for 1-2 mins until soft. Add carrot and pumpkin and stir through for another minute.
Add stock to just cover the vegetables, cover and simmer for 25 minutes until everything is very soft. Puree in pan using a stick/immersion blender or allow to cool slightly before pureeing in a blender or food processor.
Return to pan, heat through and add additional stock, water or milk to desired consistency. Season to taste.
Serves 4
*Notes:
- I used Jap pumpkin but Butternut would be lovely in this as well.
- To keep this meat free I used a good veggie stock, but chicken works just fine too.
- I am a fan of thick soup but you can make it as thin as you would like.
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This post is linked up in the Vegan Soup Blog Hop.
I made the pumpkin soup and it was delicious. Thanks for the free recipe.
Sounds delicious JJ! I’m making pumpkin soup tonight actually with a huge pumpkin from my garden! Thanks for taking part in the hop – I really appreciate it!!