Day 17 - Pumpkin Soup.

When it comes to pumpkin soup I like to keep it simple.  No fancy ingredients or exotic flavor influences.  Just pure, unadulterated, thick, creamy pumpkin goodness. 

Okay, maybe just a sprinkle of nutmeg.  But nothing else.

And, as you can see from the pictures, I like it thick.  Very thick.

Most of you can probably make pumpkin soup perfectly well without a recipe.  But here is my offering to the cyberspace catalogue of soup recipes just because I would rather type it up than go and tidy up my messy house. 

Ingredients:
1 onion
2 cloves of garlic
2 tablespoons margarine (but you could use oil)
Approx 1kg of chopped up pumpkin
(I started with 1.2kg and ended up with just under 1kg)
2 cups stock
2 cups water
1 cup soy milk (a creamy one - don't spoil it with a low fat one).

Method:
1.  Saute the onion and garlic in the margarine over a medium for about 5 minutes
2. Add the pumpkin, stock and water.  Simmer with the lid on loosely for about 25 minutes, until the pumpkin is super soft and falling apart.
3.  Allow the soup to cool a little then use a stick blender to blend the soup until very smooth.  The mix will almost resemble pumpkin puree at this stage.  (You can process the soup in batches in a blender if you have the misfortune of not owning a stick blender).
4.  Add the soy milk and stir.  If it is too cool gently reheat over a low heat while stirring frequently. If it is too thick for your liking then add a little more soymilk, water or stock until it suits you perfectly.
5.  Serve with a sprinkling of nutmeg or pepper and fresh bread (multi-grain or wholemeal of course).