Monday, November 3, 2008

Justin's Pumpkin Soup

Making pumpkin soup has become a tradition for me over the years. This is how I made it this year. It was a good year!

There are some rules for making Justin's Pumpkin Soup.
  • It has to have pumpkin in it
  • No salt, no sugar, no modified or processed crap
  • Everything has to be fresh (ground spices are okay)

From Pumpkin soup 2008


1lb Pumpkin, diced
2-3 Medium Onions
3 Large Carrots
6-8 Medium Potatoes, peeled and quartered
1/2 a red pepper in questionable condition
1/2 a garlic thinly sliced
1/2 large ginger root, shaven into ribbons then chopped a bit
Few drops of lemon juice
1pt Chicken stock
1/2 cup white wine (cooking)
1/2 a green chilli (chopped finely) (more next year, this wasn't enough)
Glob of honey (a fairly generous glob)
Freshly ground Black pepper

From Pumpkin soup 2008


Half fill a large pot (at least a quart pot) with hot water, and add a pint or more of chicken/ vegetable stock. If you don't have real chicken stock then OXO or something is allowed. This breaks one of my rules doesn't it? But that's okay.

Bring the water to a boil then you chop everything up, and put it in the pot.

I usually simmer it for about 35-45 minutes. It's probably better to start with the stuff that wants to be cooked longer, like potatoes and carrots, but this year I didn't bother doing that and it was fine.

Erm. Well that's really it!

We eat it with a french baguette or something similar. Corbey, my wife, has cheese in it. Processed cheese at that. This is tolerated.

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