Posted in Gardening, Recipes

Sophie’s Pumpkin soup!

Yesterday, I invented this lovely pumpkin soup. Easy does it here! πŸ™‚

MMM!
MMM!

You know, a while ago, We harvested all of our pumpkins. A few days ago, we cut the 1st of our Musque de Provence pumpkins open. The smallest one was this beauty:

In total weight, this French pumpkin was 5 kg 553 grams! Ooh yes. The peel was very thin & the flesh looks like the inside of a lovely melon. The flavor is more sweet-like then any other pumpkin we grow.

You know that we grow butternuts & Uchiki Kuris. Just look again at that beautiful inside:

Beautiful color! :)
Beautiful color! πŸ™‚

So, I had some leftover veggies in my fridge that I had to use up so I created this lovely healthy soup with a twist! πŸ˜‰

Recipe: For a whole lot of soup

Ingredients:

100 gr = 1 big long red sweet pepper cleaned, pits & white bits removed, cut up, weighted when cut up

1 medium white onion, peeled & cut up —- there is no need to cut up fine because it all is going to be mixed later

2 fat cloves of garlic, peeled & cut up—-Β there is no need to cut up fine because it all is going to be mixed later

820 gr (5 cups + 1/2 cup) Musque de Provence pumpkin: peeled, treads & pits removed, cut up into chunks

320 gr ( 5 cups) cleaned, washed, pad dry, leeks, white & green parts cut up

2 teaspoons ground garam masala. In my garam masala there were these ingredients: ground cardamom, ground cinnamon, ground black pepper, ground nutmeg & ground cloves

black pepper: 25 grins

Himalayan pink salt: 20 grins

a fruity extra virgin olive oil

1500 ml of a hot vegan gluten-free stock

Method:

  1. Take a soup pot & add some drizzles of a fruity oil to it. When hot, add chopped garlic, onion & pepper chunks. Fry for about 5 minutes, stirring often. Now, add chopped pumpkin, 2 teaspoons of garam masala, about 10 grins of black pepper & about 10 grins of pink slat. Stir with a large spoon. Fry for about 8 minutes or so, adding more oil if you need to.
  2. Now, add chopped leeks & fry for about 5 minutes. Add hot stock & bring to the boil. Place fitted lid on & cook until veggies are cooked through. It took me 10 minutes. Check season one last time. I added 15 grins of black pepper & about 10 grins of pink salt. Mix with an immersion blender & serve! πŸ™‚β™₯Β Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Sophies Foodie Files

You can also find this tasty recipe here on Instructables!

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

36 thoughts on “Sophie’s Pumpkin soup!

  1. We made your lovely soup buts used home-grown butter nut pumpkin here! A tasty divine soup, my friend! xxx

  2. I love your tasty looking soup!
    What a beautiful big special pumpkin you grew! waw!

  3. A lovely Seasonal pumpkin soup! I love it all warmed up with the spices! πŸ™‚

  4. Yum. I also throw red peppers into my pumpkin soup. I usually add a tablespoon of red curry paste, but I’m keen to try garam masala – that sounds fab (and a much better idea than opening a jar of curry paste and using just one tablespoon)!

  5. I made your tasty pumpkin soup & loved the garam masala in it! Tasty & even fabulous! xxx

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