Not only is this home-grown pumpkin, it also happens to be the most delicious pumpkin soup I’ve ever tasted so I’m singing it from the rooftop and leaving my modesty at the door.
I have to blow my trumpet on this one. It has to be by all accounts the BEST pumpkin soup I have ever made. The combination of spices are just divine.
If you haven’t yet cooked with Fenugreek Seeds, you MUST. I am sure it is the combination of these seeds and ginger that make-ith the soup! Fenugreek tastes a little like maple syrup (or burnt sugar) and is the key ingredient in curry powder. The plant itself is native to southern Europe, the Mediterranean region and Western Asia. It grows 2-3 feet tall and is part of the pea family accumulating its seeds in pods.
Fenugreek seeds have a long history with culinary and medicinal uses in the ancient world. Traditional uses included the combat of ‘just about everything’: bronchial problems, tuberculosis, gout, general body pain, swollen glands, skin problems and even low libido.
Fenugreek seeds can be purchased in the spice aisle of your local supermarket.
Pumpkin Soup
Ingredients
- 50g butter
- 2 medium onions, chopped
- 1 tsp minced garlic
- 1 tsp fenugreek seeds
- 1 tsp ground ginger
- 1 tsp mixed spice
- 1 tsp chilli paste
- 1 Tbsp brown sugar
- 4 cups vegetable stock
- 1/2 medium pumpkin
- 1 cup cream (or to taste)
- sprigs of parsley (garnish)
Method
- Prepare 1/2 pumpkin by firstly removing the outer skin. I find this is easy to do with a small vegetable knife. Then slice into 8-10 small pieces. Set aside.
- In a large pot melt butter and saute onion for 5 minutes or until soft. Stir in minced garlic, spices and chilli paste. Add pumpkin pieces and coat in the spice mix.
- Add vegetable stock and simmer, covered, for approx 30 minutes. You can cook for longer if you wish, although you may need to add more water if it begins to evaporate.
- Once the pumpkin is soft, spoon in batches into a food processor and blend until smooth. Add back to pot. When ready to serve, bring back to a simmer and stir through cream to taste. While I used one cup, you may wish to add more or less depending on the thickness you desire, and taste.
- It needs no salt nor pepper (the stock has enough salt) and will taste divine. Spoon into serving bowls and sprinkle with chopped fresh parsley and warm bread.
This is such a delicious winter warmer. The perfect comfort food on these cold, rainy evenings.
Still, we have several more months of cold weather ahead so I look forward to experimenting with some other seasonal soups in the near future.
