This morning, when it dawned cold and grey and I dragged myself out of bed to tend to the children, shivering all the while, I was glad that I’d bought a butternut pumpkin. I’d wavered over it, standing at the fruit and veg market, in front of the pallet full of them, marked $1.80 a pumpkin.
Will I make soup? Is it going to get cold enough for soup? I don’t much like pumpkin unless it’s soup…. um…. will the kids eat soup, Isaac is at that age where he is getting picky, I don’t even know if he likes pumpkin…..
Eventually, obviously, I bought the pumpkin and this morning, I was glad.I was also glad that we’ve got lots of wood, as I kicked my partner out of bed and made him light the fire for us because it was cold.
You see, I’ve been sick, desperately sick and the thought of some food still leaves me wanting to vomit. (Watermelon – good, chicken drumsticks – bad. Apple slices – good, pork chops – bad.)
Pumpkin soup was just the ticket when I woke up this morning, still feeling a little off and needing a quick easy dinner that wasn’t pasta (again) or rice noodles and beef broth (again).
And what a soup it is.
I tend to do very very little to my pumpkin soup, instead preferring to let the pumpkin speak for itself. That sentence my dears, is a very wanky way of saying that the budget it is tight and I don’t have any bacon or fancy bits I could add to it right now.
Normally, I saute off an onion, a couple of garlic cloves and 2 rashers of bacon, before adding my peeled, chopped pumpkin and covering with chicken stock.
Today though, I used only pumpkin, chicken stock and onion and you know what? It’s fine. Delicious in fact.
No photos from the preparation though as somehow, I was more interested in keeping my own fingers intact while I peeled pumpkin and throwing slices of raw pumpkin to the whining hordes to take photos.
Sorry.
And Isaac? Well, he loved it, so it was a needless worry on my part.
Ingredients:
One large butternut pumpkin, peeled and cubed.
3 medium onions, chopped roughly.
Enough chicken stock to cover the pumpkin in your pot – 6-8 cups.
Pop the diced pumpkin and onion into a pot and pour over the chicken stock. Bring to the boil and then turn down to simmer for 30-40 minutes. When the onion and pumpkin are soft, blitz the whole lot with a stick blender, or pour it into a regular blender.
Serve with a splash of cream and chopped herbs. I used chives and parsley – the only herbs that survived the great earwig, slug and snail attack of ’09-’10.
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Yummy. I always chuck a couple of carrots in too. Not quite cold enough for soup here but it is chilly and damp today. It’s a jeans, socks and a long-sleeved t-shirt day. Tomorrow should be warm again. I found a recipe for a sun-dried tomato gluten-free bread if you are interested? Looks very nice – and just the thing to go with soup
Hope you are feeling a bit better now.
Yes Sharon, definitely interested!
Mmmmm….looks divine! Way to go Isaac!
I’m not usually one for pumpkins, but this looks and sounds delicious. And 3 ingredients sounds like just the number I can handle in the kitchen. The days are getting warmer here, but this looks perfect to take the edge off the still-cool breeze.
What’s a butternut pumpkin? Same as a butternut squash? Looks yummy anyway!
Barbara – Yes, I’d imagine they’re the same thing. Orange, large and almost peanut shaped?
Folk medicine for nausea and other similar feelings. One teaspoon honey and one teaspoon apple cider vinegar stirred into a glass of warm water. Sip until gone. 2-3 times a day.
My pumpkin soup has sweet potato in it. Last time I made some I used regular pumpkin instead of butternut. It was AWFUL.
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