Almost perfect pumpkin soup

Almost perfect pumpkin soup

I think I perfected pumpkin soup on Monday only to over complicate this one. You live, you learn, you eat.

Method

peel and chop the pumpkin into pieces that are mostly the same size, heat the oil in the pan and cook the onions with the garlic, ginger, turmeric and coriander stalks
cook for about 3-4 minutes then toss in the pumpkin
cover with the spinach stock and water to just cover everything
cook for about 20 minutes on medium heat
place all ingredients in a blender when soft and serve straight away
Although the spinach stock was a nice nutritious touch it made the soup slightly more bitter

Ingredients

  • coriander stalks
  • stock made from spinach left in water over night
  • ginger sliced - about an inch
  • turmeric sliced - about an inch or two
  • a few cloves of garlic chopped
  • as much pumpkin as you can fit in the pot
  • onion sliced and diced
  • olive oil for cooking

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1 Comments

Shepwell_Kitchen said on September 16, 2010 at 11:44p.m.
I guess this is "really" cooking pumpkin soup, although pumpkin puree is a pretty great substitute when pumpkins aren't available. Thanks for stopping by my blog!