COMFORT food in my home is always associated with a spoon! We absolutely love soups, any type: consommé, a super healthy and healing homemade broth or a very easy vegetarian pureé.
Those three terms are considered types of soups and most of the time we tend to think about them as really difficult or labour intensive.
But believe me when I tell you that you can have “restaurant quality” soups at home without fancy equipment or spending heaps of dollars.
Winter is the season where we can get one of the products that’s more versatile, cheap and easy to use at home: the humble pumpkin.
Without entering into the many different types of pumpkin you can get, let’s say that some are better than others for roasting, soups or sauces.
In this case we are going to make an easy recipe that will WOW your family and friends:
Recipe suggestion: pumpkin soup with Persian fetta & dukkah.
Ingredients for four people
– 800g pumpkin, peeled and chopped
– 1 onion, chopped
– 1 garlic cloves, chopped
– olive oil, splash
– 500ml chicken/vegetarian stock
– 1 apple, peeled and chopped
– 1 piece of ginger
– 2g nutmeg
– salt and pepper to taste
– 80ml cream
– Persian fetta (suggestion)
– Dukkah (suggestion)
Method
1. Sweat onion and garlic in olive oil, add ginger and cook until translucent.
2. Add pumpkin, apple and stock and bring to the boil, skim. Simmer until everything is soft.
3. Pureé all the ingredients with a hand blender or food processor.
4. Tip? Pass the soup through a strainer, reheat and adjust seasoning and consistency. Grate a bit of nutmeg now!
5. Serve it hot with a thread of cream and chopped parsley or chives if you please.
Chef’s suggestion: if you want to fancy it up, serve it with pieces of persian feta and some homemade dukkah plus toasted pieces of flatbreads. It will be a delicious lunch or dinner. Remember, if you make a big batch, this recipe will freeze very well!
Many variations can be made by substituting whatever you have in the fridge. Be free with your cooking, have fun and enjoy!!