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No matter where you are in the world. Soups is nature's brew for perking you right now. It not just any soup,but pumpkin soup. In Oz, they called pumpkin is known as squash. But, the beauty having this soup is that it can warm the heart and as well as the soul. It is the magic elixir for curing whatever ails you at any time.
Growing up, my grandmother always cheered us with soup and grilled cheese sandwiches to help snap me and my brother out a bad mood. It did the trick every time. It was a good way to get both of us to talk when either of us were not feeling bad or sick. I was always a careful study on how cook. She use everything and make what she didn't have. That same spirit carried over to my own life. Which is when you don't have something you need that you make it. It works every time.
Back to the pumpkin soup. The instructions on how to make are very simple to follow. Here is what you need to make the nature's powerful brew.
Ingredients
1 tablespoon rosemary, fresh, finely chopped
1 tablespoon extra virgin olive oil
2 pounds Pumpkin (squash), peeled, deseeded and coarsely chopped or a Butternut squash
1 small potato
1 tablespoon extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, crushed
1 teaspoon paprika
1 red chili, deseeded, finely chopped or 1/4 teaspoon of hot chili flakes
3 cubes chicken stock
1 Liter of water
salt, pepper to taste
Directions
Preheat oven to 425°F. Deseed the pumpkin (squash). Peel and chop the potato and pumpkin into approximately 1inch pieces.
Combine the pumpkin, potato, rosemary and 7/10 of fluid oz of oil in a large roasting pan.
Roast in the preheated oven for 30 minutes or until tender.
While the pumpkin and potato are roasting, heat 7/10 of fluid oz of oil in a large saucepan.
Add chopped onion, garlic, paprika and chili to the pan. Cook stirring for about 10 minutes or until the onion softens.
Add the roasted pumpkin(squash), potatoes and stock to the onion mixture. Bring it to a boil and then reduce to low.
Simmer covered stirring occasionally until it reduces a little about 10 minutes. Remove the pan from the heat.
Let cool. Using a blender or potato masher and sieve, puree the cooled mixture.
Pour into a pan and heat gently adding salt and pepper to taste.
Preheat oven to 425°F. Deseed the pumpkin (squash). Peel and chop the potato and pumpkin into approximately 1inch pieces.
Combine the pumpkin, potato, rosemary and 7/10 of fluid oz of oil in a large roasting pan.
Roast in the preheated oven for 30 minutes or until tender.
While the pumpkin and potato are roasting, heat 7/10 of fluid oz of oil in a large saucepan.
Add chopped onion, garlic, paprika and chili to the pan. Cook stirring for about 10 minutes or until the onion softens.
Add the roasted pumpkin(squash), potatoes and stock to the onion mixture. Bring it to a boil and then reduce to low.
Simmer covered stirring occasionally until it reduces a little about 10 minutes. Remove the pan from the heat.
Let cool. Using a blender or potato masher and sieve, puree the cooled mixture.
Pour into a pan and heat gently adding salt and pepper to taste.
Roasting the pumpkin first in this recipe helps to bring out the flavor. You can also add chopped leeks to Step 3 for added flavor. The recipe can be easily doubled if you need more servings or want to freeze extra portions.
For a pretty and flavorful touch, pour the soup into a bowl, swirl in some sour cream and sprinkle a little chopped parsley on top. The soup can also be served cold.
This soup is a favorite in Oz and can be your favorite as well. It warms the heart and takes away the sad feeling. It can give you that satisfied perky feeling that melts away the world's troubles. That is the Australian magic to this soup because it warms the heart and soul. It can be served as a main dish or with a grilled cheese sandwich. It is comfort food for the soul. The secret is Australia and the feel of it that brings. Here is the download link to the recipe below:
Pumpkin Soup Feels Just Right
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