extra creamy pumpkin soup
The cold has snuck up on us without warning & we went from tank tops to sweaters, boots & scarves in the blink of an eye.
The bringing of autumn means it's time to break out the soup recipes, lots & lots of creamy, delicious, heart warming soups.... & I'm starting it off with a wonderfully delicious pumpkin soup recipe that I used to make when I had my own little catering company.
Two years ago, for four months, I gave it my all in the kitchen & attempted to cater lunch for the local offices. For a while it was incredible, I was bringing home-cooked, exciting flavours to the people near & dear...
Twelve hour days, the vegetable market at 06:00 in the morning, & hours poured over designing new menus every week. I was exhausted, but happy beyond belief... then of course greeks remembered that they didn't want to start thinking about what to eat for lunch at 11:00 & so it quickly crashed & burned. There ended that chapter in my life.
This soup is one of the very dishes that I used to serve up. It is truly delicious & I'm thrilled to be sharing it with you now.
Just remember, it is all about the pumpkin & if you don't have the perfect one.... well then it's still pretty incredible.
Ingredients: - 2 kg pumpkin - 2 onions, quartered - 1 potato, cut in large cubes - 1 sweet potato, large cubes - 2 carrots, chopped - 1 leek - 1 garlic clove - 1 tbs butter - 1/2 cream - 1 cup white wine - chicken stock, enough to cover all the vegetables - salt & pepper to taste - 1/2 tsp cinnamon - cayenne pepper to taste
Directions: 1. bring a large pot to medium heat & add in the butter & oil. 2. add in the onion & the leak & saute for 10 minutes until soft & translucent. 3. add in the rest of the vegetables, turn the heat up to high & continue to cook for another two to three minutes. 4. add in the white wine & continue to cook for another two minutes before adding the stock. Make sure to add enough to cover all the vegetables. 5. once the liquid starts to boil, reduce the heat so that it comes down to a simmer. COok until all the vegetables have become soft, approx. 30 minutes. 6. once cooked, remove & allow it to cool slightly so as the mixture can be pureed without burning. 7. using a slotted spoon, scoop out the vegetables in small batches & transfer to a blender, add just enough liquid to be able to blend smoothly. Transfer the blended vegetables to a new pot. Continue on this way until all the vegetables are blended. If there is any excess liquid left in the first pot, discard. 8. return the mixture to the heat & add in the spices, the cream, 1 tbs of butter & salt & pepper to your liking.
Helpful tips: 1. if using a stick blender, remember to add only enough water to cover the vegetables & not any more. The more water added, the more dilute & watery the soup will be. 2. other spices that compliment this soup well, are: allspice, coriander.
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Flaxseed Meel - Bob's Red Mill - http://amzn.to/2ybK0Rm
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
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