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What's in My Fridge?

Great PUMPKIN SOUP

4 stars based on 2 reviews Rate this Recipe

Method

PREPARATION

1. Wash PUMPKIN and cut in half. Scoop out seeds from one half, cut into segments then into medium sized pieces. Keep the skin on.

2. Peel and chop ONIONS.

3. Scrub and check POTATOES by cutting out any discoloured parts. Keep the skin on.

4. Wash CARROTS, (PARSNIP) and CELERY.

5. Cut POTATOES and CARROTS to a comparable size for equal cooking time, keep quite chunky.

6. Slice CELERY (cut PARSNIP).

7. Boil kettle of WATER.

COOKING

8. Heat OIL in SOUP POT or big pan and stir in the ONIONS. Saute for a couple of minutes then add MIXED HERBS.

9. Stir in CARROTS, POTATOES and CELERY. Coat with onion and herbs then pour in freshly boiled water to cover vegetables. Add STOCK CUBES and boil gently for 10 minutes.

10. Add PUMPKIN (and PARSNIP) and simmer for another 10 minutes.

11. Add 2 level teaspoons SALT and some freshly grated BLACK PEPPER. Check seasoning.

12. Finally add PEAS and some freshly chopped PARSLEY. Switch off heat. Soup will be a rich golden colour from the pumpkin.

Tips

Serve sprinkled with GARLIC OIL. Make by chopping up 6-8 GARLIC CLOVES and frying them lightly in OLIVE OIL until just crisp. Remove from heat and add more fresh olive oil. Store in jar in fridge.
Swirl TAHINI over serving of soup.
Add some finely chopped fresh GINGER ROOT at start of cooking.
Choose ORGANIC unwashed vegetables when available and superior.