26 September 2016
Autumnal pumpkin soup (with a twist)
I am so so so excited that it is now autumn! Although it still is a little on the warmer side, but that doesn't mean it makes me any less excited! I love the cold weather and European autumns and winters, so Im feeling pretty good about it all right now. Jumping on the pumpkin-spice-craze-bandwagon (literally when you look at the photos below) I decided to start cooking more autumnal food which to me means orange and pumpkins! This was mostly brought on by the fact that on a long car ride back from canyoning (yes I know! a blog post is soon to come on that) we came across a million organic pumpkins of every shape and colour being sold on the side of the road on a farm. When I see this I immediately feel as if it is my duty to stop and buy something to support the farmers and basically say I have fresh organic produce in the house that's going to taste a million times better than anything store bought. Thanks Maman for that (although you are right, it does usually taste better, by a mile!). Anyway, before I get totally side tracked with my autumnal excitement, the point is, we bought 4 large pumpkins and I knew straight away that I would be making a pumpkin soup for my au pair family.
I experimented a little bit and came up with this creation, a rich pumpkin soup with a little curry twist for that something a little extra (also a thank you to Maman for that inspiration). And it was yum! Paired with a fresh baguette (yes, I am in France after all!) and some comfy slippers I felt truly at home (well, not literally of course)... I also got to have fun and do this photoshoot in 2 minutes flat while looking after two little boys running around my legs and then we made my favourite pumpkin spice cupcakes with a cinnamon cream cheese frosting which has been a hit with the family. And the little ones loved decorating them with sprinkles of every colour possible! If you try out my new pumpkin soup recipes, I hope you enjoy it and let me know! xx
1/2 onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1 kilogram pumpkin, peeled and chopped
400 grams potatoes, peeled and chopped
1 litre chicken or vegetable stock
2 cups milk
1/4 cup pouring cream (more or less to personal liking)
1/4 cup creme fraiche or sour cream (more or less to personal liking)
2-3 teaspoons curry powder
1 large handful of croutons, optional
1 handful of 'lardon' (bacon bits), cooked until crispy, optional
salt and pepper, to season
Simmer the pumpkin and potatoes in the stock for about 20 minutes, or until they are tender. While it is simmering, cook the onion and garlic in the olive oil until the onion is translucent, not brown.
Once the vegetables are soft, add the onion and garlic, the milk, both types of cream and the curry powder. Bled well together, I use a stick blender since I can do it straight in the pot. Now this is the part where I add where I feel needed, it changes every time. If it's too thick I add more milk or cream etc. or whatever you think the soup is lacking. But make sure to season very well with salt and pepper and mix well.
At the end I chose to add some crispy croutons and crispy bacon (which I neglected to add in the photographs sorry!) and topped the soup with a little cream (sour cream is the best!)
I hope you enjoy my autumnal pumpkin soup (with a twist), although if you're in Australia then you might want to make it soon before summer comes around. If you're in Europe like me, then enjoy the cold weather!