John's Pumpkin Soup with Garlic

Many who know me would say that I have food on my mind most of the time. This is possibly true and whilst I do enjoy going out and reviewing various eating houses, I also enjoy dabbling in the kitchen, much to my wife's irritation when I make a mess, (most of the time!), but thankfully to her enjoyment when my offerings turn out OK, and she has been relived of the cooking duties. Since recovering from surgery, I seem to be spending more time in the kitchen, this could be good or not so good from the boss's aspect!

I tried a pumpkin soup yesterday and had the nod of approval today so I thought I would share it, and if all goes well, some more of  my favourites to come.  So here goes......

This is a tasty warming soup with a twist, which is easy to make and only using one pot. My kind of cooking, less mess, and far less hassle from the boss when she gets back in the kitchen!  You can add the spices and herbs to taste dependent on your own palate. I have just given a guide in this example. I hope you enjoy this little favourite of mine.

                  

                           

INGREDIENTS

I large pumpkin butternut .  - Peel and chop in cubes.

2 medium carrots. -  Peel and cube small.

3 medium potatoes. -  Peel and cube small.

3 Garlic Cloves – or to taste. Finely chopped.

6 Spring Onions – chopped.

Butter -  approx 100grms.

Garlic Butter - approx. 100 grams or to taste.

Sea Salt and Black Pepper - Generous sprinkle over cubed vegies or to taste.

Curry Powder – I use  Keans hot. 1 heaped teaspoon or to taste.

2 Vegetable stock cubes.

Fresh or dried Parsley  - I use dried and about one third of a teaspoon.

Fresh or dried Basil – I use dried and about one quarter of teaspoon.

Tub of cream – or more if you want a really thick and creamy soup.

                          

WHAT YOU DO

Large Saucepan -  I use a 5 litre one (I did say large).

Peel and chop into cubes Pumpkin Potatoes and Carrots – put all in pot.

Add chopped garlic and half the Spring Onions – I use bottom half (the white bits)

Sprinkle generous amount of ground black pepper and ground sea salt or to taste

Dissolve stock cubes in hot water and add to pan.

Add sufficient hot water to fully cover veggies in pan (about 2 litres) and stir well

Add curry powder, butter and garlic butter to taste, I like garlic!   Stir in well.

Heat on simmer until bubbling and until veggies are soft and then mash in the pot. Carrots tend to be a bit stubborn if so, I don’t worry too much, they add a bit of texture.

Add Parsley and Basil to taste.

Give it all a good stir and leave to simmer for 5 minutes

Add full tub of cream and whisk well until a good consistency dependent on whether you like thick or thinner soup. You can add milk or more cream if you wish to increase amount and consistency. Bring back to bubbling stage.

Now simmer with lid on for 25 - 30 minutes.

Just before you serve add remainder of spring onions (the greener bits).

If a hot twist is required try adding some chilli or tobasco sauce for a bit of bite

Serve with crusty bread, toast or rolls.

Will serve 2 and then freeze remainder for later about 3 to 4 more serves

Enjoy.