Pumpkin Soup and Accompaniments

I adore pumpkin soup! This is a true statement. I don't know anyone who doesn't like it. You could call it cheap and cheerful if you want. Although on second thought, perhaps "cheap" isn't the right word to use next to this really gorgeous soup. Pumpkin soup is light, warm, velvetty and has perfect sweetness - not too sweet, not too rich.

There's really no point to an exact recipe to make pumpkin soup. It's more of a throw in the pan, cook, blend and eat technique : ) So treat this post as a general guideline. If you've never had pumpkin soup, I really hope you try it. It's goooood.

Pumpkin is usually sold in wedges from the supermarket. So buy a big wedge, remove the skin, cut the pumpkin in pieces and throw in a pan. Also add one onion cut in large chunks and enough water to cover most (but not all) of the vegetables. Cook until the vegetables are soft (about 10 min) and remove off the heat.

Well, that's it really. I don't add anything else, not even salt during the cooking. You could substitue the water for chicken stock if you want but I prefer the lightness of the soup with just water.

When the vegetables have cooled slightly, puree the vegetables and spoon into a bowl.

For final touches, add a dollop of sour cream/yoghurt, sprinkle some sharp cheddar cheese, pinch of salt and pepper. If you have fresh thyme leaves on hand, add a tiny bit of that too. Careful not to add too much thyme. The first time you make it, less is better. Add more next time if you want.

You could also try it with milk or cream instead of the sour cream/yoghurt. That is delicious too!

Unless you know you're finishing the whole pot of soup, I would suggest adding any type of dairy direcly in your bowl instead of the pot. This will give you better peace of mind that your soup will keep better in the fridge for the next day.

To accompany the soup, try some fresh bread and roasted garlic. This combination is to die for.

To make the roasted garlic, simply cut the top of a garlic head. Place the rest on a piece of foil. Sprinkle some salt, pepper, olive oil and herb of your choice. Close the foil and place in a hot oven for about 30min. I usually sneak this into an oven if I am baking bread! When it's ready, squeeze the garlic and spread on some bread. Now about those little chunks of garlic we cut off from the garlic head, I'm sure you'll find good use for them right?...

Whatever accompaniment you choose, I hope you enjoy some pumpkin soup.