Nothing like a hot spiced pumpkin soup with a kick on a cold, rainy day...a perfect winter warmer too. You can make it as mild or as hot and spicy as you desire. Goes very well with freshly baked crusty bread/soup bun. It was yummy and the ultimate happiness was seeing others enjoying it too.
- 1 kg Pumpkin flesh
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic chopped
- 1 litre Vegetable Or Chicken Stock
- 300 gm mashed potatoes or cubed holland potatoes
- 1/2 cup Heavy Cream
- 1/3 cup Maple Syrup
- Dash Of Nutmeg, dash of cinnamon
- 1/2 teaspoon chilli flakes or chilli powder (optional)
- Salt and freshly ground pepper To Taste
- Extra Cream, For Serving
Heat oil in saucepan and cook onion over medium heat for 3-4 minutes or until soft. Add garlic and chilli and cook for 1 minute longer.
Add pumpkin, potatoes, maple syrup and stock to pan, bring to the boil, then reduce heat and simmer for 15-20 minutes or until pumpkin is tender. Remove pan from heat and set aside to cool slightly.
Mash out the big chunks, then transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and spices, then blend again.
Season to taste with black pepper.
Reheat if you need to, or just go ahead and serve.
The soup was for dinner yesterday and I still have a container full of puréed flesh and a half fresh pumpkin left. So today I will make a pumpkin cheese dip to go with the tortillas and gourmet chips I bought for today's get together with the BTB group of friends. Then during the week I will attempt to make pumpkin cheese cake or pumpkin somethin! 😎😋😃