My all time favourite pumpkin soup
May. 29th, 2016 11:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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stirredI don't use this community enough. These days I'm lazy about cooking. When I lost the girlfriend, I also lost the house and all those cookbooks. Eventually I gained a boyfriend who takes me out more often than not, or cooks for me so I don't have to.
Today I miss the cookbooks - we had hundreds and before I moved, I photographed all the dear favourites I had bookmarked, all the things I'd made multiple times, because I knew one day I'd want to make them again. Winter is here for the second time, and I finally do want to make that wonderful pumpkin soup I perfected. Navigating a thousand photos requires rather too much effort to track down a recipe though, so here's my deal to myself: every time I make one of those old beloveds, it goes here. Tagged, so that I can find it easily next time the urge comes on. One day I will write these down, in a thick-sheeted, brown-leaved book, with a fountain pen. Today is not the day to morph into Nigel Slater, however.
YOU WILL NEED:
1kg pumpkin, cubed (I always use Kent)
800g carrots, chopped
60ml olive oil
2 brown onions, thinly sliced
2 cloves garlic, crushed
4 cups vegetable stock
2 cups water
1 tbs mustard seed
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
Preheat oven to 210°C. Place pumpkin and carrot on a line baking tray; drizzle with 30ml oil and roast for 30-35 mins. Heat the remaining oil in a large saucepan; add onion and cook for 20 mins on low heat, stirring often. Add garlic, mustard seeds and spices, and cook for a further 2 minutes or until the mustard seeds pop.
Add pumpkin, carrot, stock and water to the onion mix, increasing heat to medium. Bring to the boil, then reduce heat, cover and simmer for 15 mins. Uncover and set aside to cool for 15-20 mins before blending in batches until smooth.
Today I miss the cookbooks - we had hundreds and before I moved, I photographed all the dear favourites I had bookmarked, all the things I'd made multiple times, because I knew one day I'd want to make them again. Winter is here for the second time, and I finally do want to make that wonderful pumpkin soup I perfected. Navigating a thousand photos requires rather too much effort to track down a recipe though, so here's my deal to myself: every time I make one of those old beloveds, it goes here. Tagged, so that I can find it easily next time the urge comes on. One day I will write these down, in a thick-sheeted, brown-leaved book, with a fountain pen. Today is not the day to morph into Nigel Slater, however.
YOU WILL NEED:
1kg pumpkin, cubed (I always use Kent)
800g carrots, chopped
60ml olive oil
2 brown onions, thinly sliced
2 cloves garlic, crushed
4 cups vegetable stock
2 cups water
1 tbs mustard seed
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
Preheat oven to 210°C. Place pumpkin and carrot on a line baking tray; drizzle with 30ml oil and roast for 30-35 mins. Heat the remaining oil in a large saucepan; add onion and cook for 20 mins on low heat, stirring often. Add garlic, mustard seeds and spices, and cook for a further 2 minutes or until the mustard seeds pop.
Add pumpkin, carrot, stock and water to the onion mix, increasing heat to medium. Bring to the boil, then reduce heat, cover and simmer for 15 mins. Uncover and set aside to cool for 15-20 mins before blending in batches until smooth.