Another picture from my gallery of ghastly photos this week. No, that is not pumpkin soup that a man has dragged his dirty, grassy work boots through. No, it is not mop water.
It’s a really comforting, quick and easy mid-week soup that reheats nicely in the work microwave the next day.
I had been sick this week and not up to the task of cooking something involved, so opted for an easy soup.
I’m not one for pureeing soup, or sieving it to ensure there are no bits and pieces, I prefer the chunkier, ‘rustic’ (yeah, rustic, that’s what I’ll call it!) and simple soups of my childhood, but if that’s what lights your candle…or you want to pretty it up, feel free to puree and sieve to your heart’s content.
3 tbsp olive oil
2 tbsp butter
1 small butternut pumpkin, peeled and chopped
1 leek, white part only
1 tbsp minced garlic
1 stalk of celery
1/2 onion, chopped finely
2 cups of chicken stock
2 cups of water
2 tbsp finely chopped parsley
2 tsp chopped rosemary leaves
pinch of paprika
1/2 cup cream
salt and pepper, to taste
- Heat olive oil and butter in a pot, add pumpkin, onion, garlic, leek and celery and sauteon medium heat, until onions and leeks are softened and fragrant.
- Add water, stock, parsley, rosemary and paprika, stir well, cover and cook on medium heat for approximately 35 minutes. Season to taste as you go.
- When the soup is ready, turn off the heat, then stir through the cream.
- Put the soup through the blender if you want it to look nice. If you’re hungry and you don’t give a damn, just plate it up and slurp away. It’s good with warmed Turkish bread 😉