This is my favourite of Autumn soups, warming the soul, soothing the chill in the air and giving a wonderful perfume to the kitchen.
Capturing the midday sunrays, enhancing the warming colours of this plate,I served it with petite cheese sandwiches…
A light creamy texture with a dollop of natural yoghurt and a sprig of thyme…read on for the recipe…
Recipe: Pumpkin Soup
Serves 4 for Lunch
3 cups good-quality chicken stock
1 cup water
1kg butternut pumpkin,peeled and roughly chopped
1 carrot, roughly chopped
1 potato,roughly chopped
2 leeks, sliced using only the white part
2 cloves garlic
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon tumeric
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
sprigs of thyme for garnish and 1/2 teaspoon of natural yoghurt for each serving dish
In a large saucepan, place olive oil,leek and crushed garlic cloves, sauté until leek is transparent. Add the chicken stock and water and bring to boil.Add vegetables and spices and bring back to boil.Reduce heat and simmer for 20 minutes, or until vegetables are soft.
Allow to cool, the puree using a blender or hand-held processor. Season to taste,garnish with sprigs of thyme and a dollop of natural yoghurt.
I served this pumpkin soup with petite cheese sandwiches…
Wonderful flavours with a combination of magical spices and a cooling of yoghurt…
Try it…I think you’ll like it!
- Harvest Moon Soup (leberpr.com)