On Sunday Mum, my two sisters and myself (plus the Minion) went to the annual Collector pumpkin festival! (Collector is the town). Came away with some beautiful fresh pumpkins and organic potatoes (so easy to clean! Shows you how un-fresh the supermarket ones really are o.0), so clearly pumpkin soup was in order. Also, I discovered in the making that Boyo actually likes pumpkin soup (he merely tolerates most other soups), which is exciting to know! Had cream that needed using and celery leaves that were otherwise going into the bin, and here is the result... :)
Ingredients
1 red onion, finely chopped
2t crushed garlic
splash of olive oil
1/2t cumin
1/4t nutmeg
1/4t harissa
1/2t garlic salt
4c stock
1.5c water
1/2 queensland blue pumpkin, cubed about 1/2 - 1 inch
1 sweet potato, cubed about 1/2 - 1 inch
2 med-lrg potatoes, cubed about 1/2 - 1 inch
1/2 bunch of celery leaves and trimmings, finely chopped
100mL cream (I used thickened, but any would work)
Recipe
Saute onion and garlic in oil. Add spices and stir over heat for 30 seconds or until fragrant. Add stock and water and bring to boil. Add pumpkin, sweet potato and potato. Return to boil, then simmer for 10 minutes. Add celery leaves. Simmer 10 minutes or until vegies are soft. Puree, then stir through cream. Serve optionally with a little fresh black pepper and a dollop of sour cream, with hot buttered sourdough toast on the side.
This is one of the best pumpkin soups I've had (fresh ingredients make a difference, I suspect :D) and I'll definitely be making this one again. The recipe is going into my brown recipe journal that is home to all my standby favourites ;) Yay!
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