Cream of Pumpkin Soup with Cumin
It has been a week of seemingly endless sad news. People passing, wars, accidents, crime. I decided I wanted a rest from them at least for a day. In a way social media had made information (the good ones and the bad) accessible to everyone at anytime of the day. Best news is that you can turn them off if it becomes too much.
Well yesterday was a very windy day and as we live right across an area of trees, the sound the wind and the trees were making made it seem like we live right beside the ocean. Honestly, it was scary as it makes me think of tsunamis, but it also made me in awe of nature.
I thought I would make some cream of pumpkin soup as a siding for dinner while the wind rages outside. I didn’t have butternut pumpkin so I just used what I had — a Queensland Blue (http://www.readersdigest.com.au/types-of-pumpkins) — that pumpkin that had a grayish colour outside and a deep orange flesh inside. My mother and I split a half pumpkin we bought from church. The soup turned out very good!
What you need:
1 kilo of roughly cut/chopped pumpkin
1-2 cloves of garlic, minced
1 small onion, cut up in small pieces
1/2 teaspoon powdered cumin (this is optional. I am not a fan of cumin unless I am cooking curry but it does give it a different flavour. My daughter requests that cumin not be included next time but she still ate a lot of the soup lol. I reckon without the cumin, the soup will be just as excellent, having a purer pumpkin taste.)
about 2 tablespoons of olive oil (you can use any cooking oil you have)
3 cups chicken stock (or plain water with 3 teaspoons of chicken stock powder) — if you want a really thick soup, maybe use just 2 cups of stock but remember to adjust your salt
2-3 teaspoons salt (start with 2 and taste before adding another one — I prefer 3 teaspoons)
dash of pepper
1 cup cream
What you need to do:
In a pot, saute the garlic, onion and cumin (if you are using this) in oil. Add the pumpkin and stir with a wooden spoon just to distribute the onion/garlic flavour. Gently pour in your stock. Cover and let simmer until the pumpkins get soft, maybe for at least 25 minutes.
Now the tricky part. Turn off heat and very carefully spoon everything in a blender (if your blender is not big enough, do this in batches). Add the salt and pepper. Blend until smooth and return back the mixture to the pot. (If you have a stick blender, it would probably make it heaps easier, but I don’t 🙂 and I don’t mind as I also use the blender for my cream of mushroom soup (recipe somewhere in this site)). Pour in your cream and just stir until incorporated. Serve warm.