Still on my pumpkin buzz from last time, I whipped up a couple of divine pumpkin soup recipes I think you might enjoy!
First one is super quick and easy, and second one takes a little longer with deeper flavours.
Both delicious though.
First one.
Garlicky Cumin Spiced Pumpkin Soup with Coconut Cream Swirl.
This is so easy you're gonna flip out haha.
1. Crank your oven up to 200°C Bake.
2. Slice your butternut pumpkin in half length ways, scoops out the seeds and fill the cavity's of both halves with 3 garlic cloves that you have slightly squashed with the flat of a heavy chefs knife. Leave the skins on.
3. score the flesh a little and rub with olive oil and salt n pepper.
1. Crank your oven up to 200°C Bake.
2. Slice your butternut pumpkin in half length ways, scoops out the seeds and fill the cavity's of both halves with 3 garlic cloves that you have slightly squashed with the flat of a heavy chefs knife. Leave the skins on.
3. score the flesh a little and rub with olive oil and salt n pepper.
4. Put in the oven for 1.5 hours, give or take depending on how big your pumpkin is. When you can eaaasily stick a knife into the pumpkin flesh and it slides all the way through with no effort, it's done.
5. Take your pumpkin out, let it cool until you can peel the skin off with bare hands and not burn yourself. The skin basically falls off so don't worry about faffing around for ages trying to get it off. Easy peasy.
6. right, throw all your cooked pumpkin flesh in the blender (or half and save half for some of my other fave pumpkin recipes on my previous post). Pop your garlic cloves out of their skins and throw them in the blender too.
7. Add to your blender 2-3 tsp of ground cumin, depending on how strong you like it, and 1-2 cups of milk depending on how thick you like your soup. I like mine so thick its basically a puree haha. But some aren't so keen on that, so just adapt this bit to how you like it.
8. Right go for it, whizz all that goodness up (I'm pretty sure a stick blender would work with this too, but i haven't tried), then pour into a pot and warm through. Lastly crack open a tin of coconut cream, and scoop out a good tablespoon of the thickened bit at the top, dollop it into your soup and swirl it round. Be ponce and garnish with parsley like me if you like, and serve with a nice grainy piece of toast slathered in butter.
7. Add to your blender 2-3 tsp of ground cumin, depending on how strong you like it, and 1-2 cups of milk depending on how thick you like your soup. I like mine so thick its basically a puree haha. But some aren't so keen on that, so just adapt this bit to how you like it.
8. Right go for it, whizz all that goodness up (I'm pretty sure a stick blender would work with this too, but i haven't tried), then pour into a pot and warm through. Lastly crack open a tin of coconut cream, and scoop out a good tablespoon of the thickened bit at the top, dollop it into your soup and swirl it round. Be ponce and garnish with parsley like me if you like, and serve with a nice grainy piece of toast slathered in butter.
Enjoy!
Second one is
Second one is
Pumpkin and Parsley Soup.
OK granted, the colour of this soup isn't all that appealing. But that's just because the green from the parsley in it gets blended up with the pumpkin and gives a slightly green tinge to it.
Once you taste it, you wont care though. Trust me, it's good!
Once you taste it, you wont care though. Trust me, it's good!
1. If you have any left over roast pumpkin from the first recipe, use that. Otherwise begin with the first 4 steps of the previous recipe.
2. Once you have your roast pumpkin scooped out of the skins, set aside in a bowl.
3. In a heavy based pot, start to saute one diced onion and one crushed diced garlic clove in a lug of olive oil until soft and transparent, not browned.
4. Pour in 2 cups of hot vegetable stock (or one cup vegetable one cup beef is really nice for extra depth in flavour).
5. Add in one big handful of roughly chopped Italian parsley and your cooked pumpkin (about 2 cups worth, though by all means add more and make a big batch, the soup freezes really well) and mash it into the broth. Let this simmer for a good hour, adding extra liquid if you need to.
6. When it has reduced down to your desired thickness, pop it all in the blender and whizz until smooth.
4. Pour in 2 cups of hot vegetable stock (or one cup vegetable one cup beef is really nice for extra depth in flavour).
5. Add in one big handful of roughly chopped Italian parsley and your cooked pumpkin (about 2 cups worth, though by all means add more and make a big batch, the soup freezes really well) and mash it into the broth. Let this simmer for a good hour, adding extra liquid if you need to.
6. When it has reduced down to your desired thickness, pop it all in the blender and whizz until smooth.
7. Sprinkle with feta cheese and garnish with parsley and enjoy! Soooooo tasty!
Tomorrow some tasty salad recipes to get you out of your boring same old salad funk!
Got to fly, time to get tonight's dinner organised , roast chicken quesadillas, oh yeah, you know it, deeeelish. Hubby is gonna love me tonight, Mexican anything is his fave.
So for now, get your souper groove on in the kitchen, and stay beautiful! x
