Next soup on my list of favourites is a simple but delicious Pumpkin Soup. The one used here is from our own little pumpkin patch. We had a very healthy crop, all plump, moist & bright with orange flesh. I love cutting into a whole one & pulling back to see such crispness & colour – it always make me smile. The photos below are as I took them, with no adjustment to the brightness or saturation, just garden-fresh, vibrant, natural colour.
I keep this soup simple & natural by using potatoes, onion & garlic to add depth & creaminess, then the addition of turmeric & ginger to spice it up & add gorgeous colour & aroma. Turmeric is such a wonderful spice, I love the light, peppery, almost citrus like fragrance that wafts up from the pot as it heats & cooks. While they are from the same plant family, where ginger is bitey, turmeric is subtle, a perfect balance when your aim is simple but oh-so-tasty. The other thing I love about turmeric is the colour it adds to any dish. Bright yellow-orange, it makes this already colourful soup leap out of the bowl. Try it if you haven’t already – it is a real treat. As with ginger, turmeric has lots of health benefits too – what’s not to love!
The other key ingredient that makes a great soup for me, is a good stock. There are many differing options out there, including making your own, but if you don’t always have the time, then a good quality store bought one does the trick. I prefer a natural, low salt variety, such as Campbell’s, but there a a range of great products out there to choose from. I am a big fan of chicken stock in my soups, they add an extra hit of flavour & protein which suits my palate. You can easily keep this dish vegan / vegetarian though, just by using vegetable stock.
After my disastrous effort in breaking both my blenders last soup, I resorted to borrowing a gadget from my Mum. I was keen to give her fancy-schmancy-Nutribullet-thingy a try, but she wasn’t sure she could trust me not to wreck it, so the stick blender was all she would lend me! She knows me too well. 😉
As you can see, the stick blender worked a treat & the result was a silky smooth, bright, creamy Pumpkin Soup everyone in our house loves. Here’s how it all comes together;
I served this soup with some Zymil lactose-free cooking cream & freshly grated nutmeg. As this dish is so simple, it makes a fabulous base for all sorts of fresh garnish, like herbs, seeds, nuts or add extra cream to the texture by using diary or coconut cream, natural or greek yoghurt. All make delicious additions. My little people love this with chicken nuggets & cheesy bread. They can dip-dip to their heart’s content & I can smile knowing they are getting a good serve of vegetables & protein! Winning!
So there you have it, my version of a simple, but oh-so-tasty & healthy Pumpkin Soup. I hope you like this as much as we do.
What do you think makes a good soup? Do you keep it simple & then add it at serving, or add it all in from the start?
Oh, I just want to add, that after extensive research & much deliberation, I have decided that I simply MUST, (one day far down the track, after much scrimping & saving), get me one of these super-dooper Magimix Food Processor systems to replace my dearly departed gadgets. Pretty.Darn.Special! I am in serious kitchen-gadget-geek awe I have to tell you!
Ahhh … a girl can dream.