A quick soup at work.

Rushing around at work today, shedloads of Friday prep to do I managed to make a nice pumpkin soup to suit the season.

Curried pumpkin soup, serves 6 or keeps in the fridge a few days. Ingredients:

  • 1 small pumpkin
  • 1 white onion
  • 2 carrots
  • 2 sticks celery
  • 1.5 litre good vegetable stock
  • 1/2 tablespoon garam masala
  • Salted and pepper to taste

Start by peeling and removing the pulp from the pumpkin, roughly dice it and roast until nicely browned. Meanwhile roughly chop the mirepoix (carrot, onion and celery) and begin to sweat off in a saucepan. Once softened throw in the pumpkin and add the vegetable stock, boil it until all of the vegetables are cooked thoroughly.

Now you can blend the soup until thick and creamy, to finish season with salt and pepper to taste and stir in the garam masala. I finished mine with some roasted pumpkin for a bit of texture. Very nice, no cursed croutons though.

 

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