I haven’t posted in a while, My Bad, as young people say.
It’s cold and wet outside and supermarkets are rolling with cheap pumpkins,
getting ready for Halloween. So – pumpkin soup. It’s the boy’s favourite.
900g pumpkin
(doesn’t have to be exact)
Knob of
butter
1 large red
onion
500 ml vegetable
or chicken stock
1cm ginger
root
1 stem of
lemongrass
1tsp sugar
Half tsp dried
chilli flakes
Salt &
pepper
Pumpkin is a
nightmare to peel so quarter it and roast it first. (Remove the seeds and
stringy bits) That way you can just scoop out the soft flesh.
Soften the
onion in the butter. Grate the ginger and finely slice the lemongrass and sauté
it altogether. The boy is not a chilli fan so I add it at this stage so it has
a chance to mellow a little.
Add the
stock and pumpkin. It doesn’t need long as the pumpkin is already cooked. Maybe
20 minutes. Season and add the sugar. I’m using demerara but I’m letting the
boy adjust the salt, pepper & sugar. He is heavy on the pepper. I approve.
Blend with a
stick blender. Blend it well as lemongrass and ginger are very fibrous.
Pumpkin soup
is often so thick that it can be a pumpkin puree. It’s not the way we like it
so thin it down with more stock until it has the consistency you like.
The boy likes a swirl of sour cream swirled through his (or creme fraiche if he's feeling posh). His suggestions as accompaniments – cheese on toast using baguette slices – a plain pizza cut into circles with a cookie cutter – garlic bread. We went with the cheese on toast.
The boy likes a swirl of sour cream swirled through his (or creme fraiche if he's feeling posh). His suggestions as accompaniments – cheese on toast using baguette slices – a plain pizza cut into circles with a cookie cutter – garlic bread. We went with the cheese on toast.
